Also known as sunchoke, these Jerusalem artichokes have more in common with sunflowers
1. In a heavy based saucepan over a medium heat cook the bacon until it releases some of its fat and becomes golden and crispy. Remove bacon and set aside.
2. Drain the artichokes and put them into the bacon fat, add the onion, potato, garlic, celery and half the butter, then stir to combine. Add the thyme and cook for 10 minutes stirring regularly until the potatoes start to soften.
3. Add stock and leave to simmer until the vegetables are soft. Blend everything in a liquidizer until smooth, pass through a fine sieve if you want a squeaky smooth soup. Return the soup to the saucepan.
4. Add cream, nutmeg and spinach and reheat. Stir until the spinach has wilted. Season to taste with a little salt and a decent amount of black pepper.
© Anthony Worrall Thompson
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