jerusalem artichoke soup with bacon

Ingredients:

1.2 kg (2 1/2 pounds) Jerusalem artichokes
1 medium floury potato (i.e. one you'd use for mashing), about 200 grams (7 ounces)
1/2 teaspoon baking soda
100 grams (3 1/2 ounces) bacon*, diced or cut into matchsticks
1 clove garlic, roughly chopped
1 liter (4 cups) vegetable or chicken stock, preferably unsalted, hot
freshly ground black pepper
a small bunch fresh chives, snipped, for garnish

Peel the Jerusalem artichokes, placing the peeled ones in a bowl of cold water as you work, to prevent oxydation.
Don't worry about getting all the skin off; it doesn't matter if tiny patches remain in hard-to-reach nooks.
Peel the potato as well.
Rinse the Jerusalem artichokes and potato in one or two changes of water, cut them into chunks (about 3 cm or 1 inch in width) and place them in a medium saucepan. Cover with cold water, add the baking soda, and bring to a simmer over medium-high heat.
As soon as the water simmers, remove from heat and reserve in the cooking water.
While the vegetables are heating up, place a soup pot over medium heat.
Add the bacon and cook until browned.
A minute before the bacon is entirely browned, add the garlic and cook for a minute until softened, stirring frequently to avoid coloring.
Drain the vegetables and add them to the soup pot.
Pour in the hot stock, stir, and bring to a simmer.
Cover and cook for 15 to 18 minutes, until the vegetables are cooked enough that a knife can be easily inserted through them, but not so much that they fall apart.
Put on an apron and purée the soup using an immersion blender.
Taste and add a little salt if necessary (but bacon is already quite salty, so I find it's unnecessary).
Divide among soup plates, sprinkle with black pepper and chives, and serve.

If you wanted to make a vegetarian approximation of the soup, you could try starting it with olive oil and flavor it with smoked paprika instead.

Prepared: 2013-05-01

Makes: 4-6 servings

Categories: Soup

Source: chocolateandzucchini.com