Creamy Jerusalem artichoke soup with crispy bacon cubes

Ingredients for 4 servings:

• 500 g Jerusalem artichoke
• 200 g onion(s)
• 200 g potatoes
• 2 tbsp olive oil
• 800 ml chicken broth (stock cubes can also be used)
• ½ tsp nutmeg, freshly grated
• 250 ml whipped cream
• 2 tbsp lemon juice, freshly squeezed
• salt and pepper
• 100 g bacon cubes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

A recipe from Denmark

Peel the Jerusalem artichokes and potatoes and chop them into large pieces. (These days, Jerusalem artichokes are so nice and even, which makes peeling them so much easier.) Peel the onions and dice them fairly small. Sauté the vegetables in olive oil in a pan, then add the chicken stock. Simmer everything for 20 minutes, then add the heavy cream and grated nutmeg. Simmer for another 5 minutes over medium heat, until everything is nice and soft. Purée the soup with a hand blender and season with salt, pepper, and lemon juice. Fry the bacon cubes in a small pan until crispy and finally sprinkle them on top of the steaming soup, which has been poured into deep bowls. A baguette goes very well with it. This soup tastes wonderfully nutty and creamy, but not like mush.