This Jerusalem artichoke and chicken soup recipe will make two very hearty bowlfuls 🙂
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Jerusalem Artichoke and Chicken Soup
What you will need:
- A handful of pancetta (I like the small cubed variety)
- 2 medium size potatoes
- 2 Jerusalem artichokes
- 3 cloves garlic
- 200g frozen peas
- 1 carrot
- Pinch ground black pepper
- Pinch ground white pepper
- 2 leftover roasted chicken thighs
- Grated Parmesan
- Olive oil
What to do:
- Add the pancetta to a little olive oil on a medium heat and let brown gently
- Throw in the garlic cloves whole and keep stirring the mix around until golden
- Add the potatoes, artichokes and carrot all roughly chopped
- Keep the mix moving for a couple of mins then add water (I don’t measure, just by eye, but I’d guess 750-800ml)
- Add the pepper
- Simmer gently for 15 mins
- Blend the soup (I use a stick blender and like to leave the soup roughly blended so there are still some “bits”)
- Add the chicken thighs now, chopped up into bitesize pieces
- Warm the soup through
- Serve!
- Garnish with whatever you fancy – in my case a drizzle of good olive oil and some grated Parmesan
