Jerusalem Artichoke Soup

Instructions

A delicious, piping hot autumn and winter dish with a delicious nutty flavour.

In the kitchen:

• Peel the Jerusalem artichokes and cut them roughly into cubes. 
• Peel and chop the onion and garlic. 
• Chop the bacon or chorizo into small cubes. 
• Rinse the thyme sprigs. 
• Rinse the chives and chop it finely.

At the barbecue:

• Prepare the barbecue for indirect heat – approx. 220°C. Using a charcoal barbecue you need just under half a chimney starter of lit Weber briquettes. 
• Place the cast-iron Wok or Dutch Oven on the GBS Cooking Grate. Put the lid on the barbecue and allow it to heat up for 5-8 min. 
• Sauté the bacon or chorizo in the hot wok, then remove and set aside. 
• Now add olive oil and sauté the Jerusalem artichokes in the wok for a couple of minutes. Add the onions, garlic and thyme sprigs. 
• Rearrange the barbecue to indirect heat – approx. 180°C. If using a charcoal barbecue you need to remove some briquettes to lower the temperature. 
• Add the chicken stock to the wok and let the soup simmer for 10-15 min. until the Jerusalem artichokes are tender. 
• Remove the wok from the barbecue – remember to close the lid of the barbecue – and pour the soup into a container so you can give the contents a whiz with a handheld blender. Pour it back into the wok and put it back on the barbecue. Then add the cream and heat the soup through for a couple of minutes. 
• Season to taste with salt, pepper and vinegar. Sprinkle with the crispy chorizo/bacon and finely chopped chives.

Tip: Serve with bread and a few drops of a good olive oil on top.