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.
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