A tasty winter treat to warm you up!


  • 8 medium sized jerusalem artichokes (peeled)
  • 1/2 lb butter
  • 2 celery stalks
  • 1/4 onion
  • 1 l chicken stock
  • 600 ml cream
  • 1/2 cup flour
  • 3/4 slices of whiskey oak smoked bacon
  • 4 drop of truffle oil
  • salt and pepper to taste.
  • for the chicken stock:
  • 2 chicken carcasses
  • 1/2 an onion
  • 2 bay leafs
  • 6 pepercorns
  • 1 carrot
  • 3 celery stalks
  • 1 cup equal amounts of choped thyme, tarragon, and coriander.


  • Melt the butter in a heavy based pot.
  • Whilst the butter is melting slice the onion, celery and artichokes.
  • Add to the melted butter and season.
  • Sweat until the vegetables begin to soften slightly.
  • Now add the flour, mix well into a roux then cook out for a few minutes, stirring frequently.
  • Then add the chicken stock and the cream and whisk to smooth out the soup.
  • Whilst the soup is slowly simmering heat a frying pan, dice the smoked bacon and saute until a little crispy.
  • Set aside but keep warm.
  • When you've cooked out the soup for approx 30 minutes, puree with a hand blender, pass through a fine sieve.
  • Serve with pieces of the Whiskey Oak Smoked Bacon, a few drops of truffle oil and crusty bread.
  • Stock:
  • Cover with 4 litres of water and boil until reduced to one litre.


Eliminate the flour, the butter and then double the quantity of Jerusalem Artichokes, onion and add one more celery stalk. Boil, then simmer for 40 minutes and puree before serving to give you a gluten free option. “ Leave the flour and butter and cream out to make this dish gluten free” Gary will elaborate. Simply change the main ingredient to anything you wish, go through the same steps adjusting the seasoning accordingly and you'll give yourself any soup you like. The basic concept is the same. E.g. add cauliflower in place of artichokes then go through all the same steps finishing with either the bacon or possibly some blue cheese croutons. For an even more intense flavour, toss the jerusalem artichokes, onion and celery in a little olive oil and roast until browning lightly. Then add to the stock, season , bring to the boil, simmer and adjust consistency with the cream and serve.