I decided to challenge my newly developed creative skills with this dish (I will at a later point update with some - non food related stuff showing another creative project of mine). If you read my The what and the why you will see that one of my goals with this blog is to develop my creative mind, as this was practically non existing just some months ago.
Therefore I will also start by presenting the final result.
What a beauty
Below is shown thinly sliced jerusalem artichokes (or sunroot, sunchoke, earth apple). This was prepared at first, and was just kept in cold water until I needed them.
Preparation for chips
For the actual soup, I sauteed a chopped small onion and one glove of garlic. Then I added the sunchokes in rough pieces together with some thyme. This fried a coupe of minutes, before adding vegetable stock. Approximately one liter to 500 grams of sunchokes. But remember to remove some of the liquid before blending - keep in a container, so that you can add to desired texture.
The soup cooking
Cook for around 10-15 minutes, until the sunchokes are tender. While cooking, fry your bacon, or other desired crispy, salty meat. Could be chorizo or pancetta as well.
Crispy bacon
The chips did not add that much flavor but they add to the presentation, and are fun to make. Another time I will make the chips a bit thicker - they were almost transparent, and I would use one of the larger ones. This would make sure the chips were not blackened and fried away. I just used the leftover bacon grease to fry them in.
Sunchoke chips
When the soup is done cooking, add a little cream and cook for a couple of minutes, then move out some of the liquid and blend the soup. Add liquid to desired texture, and season with salt, pepper and a little vinegar.
When plating, add the hot soup, then drizzle some olive oil on top, and add the bacon pieces together with chips and a little thyme. Finish off with some freshly ground pepper.
