Jerusalem Artichoke Soup with Pancetta, Parsley & Toasted Hazelnuts

Expand your soup repertoire with this delicious recipe!


  • 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


  1. Peel the artichokes and chop them up a bit, adding them to the bowl of water. This prevents them from getting discoloured.
  2. Melt the butter in a large saucepan, adding the artichokes and the onion. Sweat under a lid until the onions are soft and translucent.
  3. Add enough cold water to comfortably cover, bring to the boil and simmer for about 20 minutes.
  4. Meanwhile, toast the hazelnuts under a grill.
  5. 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.
  6. 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.
  7. When the pancetta and artichoke pieces are nicely crisped, remove from the heat, allow to cool slightly and fold in the parsley.
  8. 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.
  9. Divide the soup among four bowls, scatter the pancetta, hazelnuts and parsley over the top, and drizzle over any juices from the pan.


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