Ingredients
Jerusalem artichoke soup
Garlic and cheese toast
Method
1.Heat oil in a large saucepan on medium. Saute bacon 5 minutes, until crisp. Remove with a slotted spoon and drain on paper towel.
2.Saute leek 5 minutes, until soft. Add garlic; stir 1 minute. Stir in jerusalem artichoke and chicken stock. Bring to boil. Simmer 30 minutes, until vegetables are tender. Using a hand blender, blend until smooth.
3.To make toast: preheat grill, rub toast on one side with cut sides of garlic. Sprinkle with cheese. Grill 2 minutes, until bubbling and golden.
4.Season soup with salt to taste. Ladle into bowls. Sprinkle with bacon and coarse black pepper. Serve with garlic and cheese toast.
Be sure to pull on a pair of rubber gloves before preparing jerusalem artichokes, as they have a tendency to blacken hands. You can use any Italian style bread you prefer for this recipe, such as ciabatta.
Note