Jerusalem artichoke soup with smoked bacon
500 g of Jerusalem artichoke
2-3 potatoes, medium size
Olive oil and butter
1 teaspoon dried lovage, celery, leeks and parsnips
1 pinch of ground ginger and coriander
50 g of soft goat cheese or camembert
100 g smoked bacon
Salt and pepper to taste
Bread, butter and garlic for croutons
Smoked bacon for decoration
Wash the artichokes and potatoes thoroughly. Leave unpeeled, or just peel the potatoes. Dip them into 1 or 1 ½ liters of boiling salted water. About 10 minutes later, add the spices and oil. Lower the heat and let the soup simmer gently.
When vegetables are tender, put the smoked bacon. Continue cooking for 5-10 minutes. At the end of cooking, add the cheese and butter. Give a few grates of black pepper.
Mix everything until velvety smooth. Serve the soup garnished with croutons (oven-baked with a little butter and crushed garlic). Decorate with smoked bacon, dry cooked on a non-stick frying pan.