Jerusalem Artichoke Soup with Pancetta, Parsley & Toasted Hazelnuts
- 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.