Ingredients

• 1 tbsp freshly squeezed lemon juice
• 900g/2lb Jerusalem artichokes
• 2 tbsp sunflower oil
• 100g/3½oz smoked streaky bacon
• cut into lardons
• 50g/1¾oz unsalted butter
• 250g/8¾oz onions
• peeled and finely chopped
• 1.2 litres/2 pints boiling water
• 1 tsp fine sea salt
• freshly ground black pepper
• 3-4 tbsp finely chopped flatleaf parsley
• croutons fried in olive oil

Directions

• Fill a bowl with cold water and add the lemon juice. Peel the Jerusalem artichokes using a potato peeler and immediately place them into the bowl of lemon water.
• Meanwhile
• heat the oil in a large pan. Add the bacon and fry for 4-5 minutes or until golden-brown and crisp
• occasionally stirring with a wooden spoon. Remove one tablespoon of the bacon lardons and set aside for garnish.
• Add the butter to the pan the bacon was cooked in. When the butter is foaming
• add the onions and stir. Reduce the heat and sweat for 7-8 minutes.
• Thinly slice the artichokes and add them to the pan.
• Add the water to the pan. Season
• to taste
• with salt and freshly ground black pepper. Bring the mixture back to the boil
• then simmer for 35 minutes or until the artichokes are tender.
• Transfer the mixture to a food processor and blend until smooth.
• To serve
• divide the soup equally among six bowls. Garnish with chopped parsley
• the reserved tablespoon of bacon and olive oil croutons.