1 pack dry-cure streaky bacon
4 large Jerusalem artichokes
1 litre chicken or veg stock
Finely chop bacon and fry in a saucepan until the fat is rendered and the bacon is crisping. Peel the chokes and finely slice them, putting each newly cut handful into a big bowl of water with a squeeze of lemon in it, to stop them from browning.
Add the stock to the bacon and bring to boil. Drain the chokes and add them, and the juice of half the lemon to the pan. Boil for 30 minutes until the artichokes are just tender, then blend. Season to taste using lemon juice, salt and black pepper. Serve with crusty bread.
This soup makes a fantastic starter as it is light, but well flavoured. I can’t say whether the babies like this, as we didn’t leave them any!