Jerusalem artichoke soup

An east side plot holder says:

Dig up the last of your Jerusalem artichokes (a great source of iron) to make this healthy, heart-warming soup. Plant Jerusalem Artichokes by the end of this month for harvesting next spring. 

Ingredients:

  • 6 rashers smoked streaky bacon, cut into small pieces
  • 450g (1lb) Jerusalem artichokes, peeled, diced and submerged into water with a tsp of vinegar
  • 1 onion, peeled and chopped
  • 225g (8oz) floury potatoes, peeled and diced
  • 2 cloves garlic, peeled and diced
  • 1 stick celery, diced
  • 100g (4oz) unsalted butter
  • 1tsp soft thyme leaves
  • 1L (1 pint 15floz) hot chicken stock
  • 300ml (½ pint) double cream
  • pinch nutmeg
  • 1 handful baby spinach
  • salt and white pepper

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Method:
  1. Cook the bacon in a heavy pan until crispy. Set to one side.
  2. Drain the artichokes and add to the bacon fat along with onion, potato, garlic, celery and half the butter.
  3. Add thyme and simmer for 10 minutes, stirring until the potatoes start to soften.
  4. Add stock and leave to simmer until all is softened. Blend until smooth if preferred.
  5. Add cream, nutmeg and spinach.
  6. Stir until the spinach has wilted and season to taste.
  7. Serve in hot bowls scattered with the crispy bacon.
Jerusalem artichokes above ground. Photo: CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=39407
Photo: By Robin - Flickr: Jerusalem artichokes, CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php?curid=16329954