• 500 g jerusalem artichokes
  • large knob of butter
  • a large onion (chopped)
  • pot of glenillen double cream
  • 50g pancetta (diced)
  • 2 tblsp coarsely chopped flat leaf parsley
  • bowl of water with juice of a lemon


  • Peel the artichokes and chop them up a bit, adding them to the bowl of water. This prevents them from getting discoloured.
  • Melt the butter in a large saucepan, adding the artichokes and the onion. Sweat under a lid until the onions are soft and translucent.
  • Add enough cold water to comfortably cover, bring to the boil and simmer for about 20 minutes.
  • Meanwhile, toast the hazelnuts under a grill.
  • Add the diced pancetta to a small pan, over a gentle heat, allowing its fat run and the pancetta to crisp up. This can take about 10 minutes over a low flame.
  • At about the half way mark, remove some pieces of artichoke when they are just tender, chop into small bite-sizes and add to the pancetta.
  • When the pancetta and artichoke pieces are nicely crisped, remove from the heat, allow to cool slightly and fold in the parsley.
  • Blend the artichoke and onion with a hand-held blender, add the cream to the desired consistency, season, and bring back to a healthy simmer.
  • Divide the soup among four bowls, scatter the pancetta, hazelnuts and parsley over the top, and drizzle over any juices from the pan.