Jerusalem Artichoke, Pancetta and White Bean Soup
Jerusalem Artichoke, Pancetta and White Bean Soup

Jerusalem Artichoke, Pancetta and White Bean Soup

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    Serves 6 - 8
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Jerusalem Artichokes has suffered the miss- fortune of bearing a name that has nothing to do with either Jerusalem or artichokes. The Jerusalem artichoke tubers come from a plant related to the sunflower.The distinctive fragrance of the Jerusalem artichokes is not everyone’s cup of tea but it certainly makes me really excited.

The pancetta and white beans works particularly well with the Jerusalem artichokes making this soup delicious and is one of my favourite recipes. Occasionally I add a few drops of truffle oil just before serving to give the soup and extra delicious flavour, this is purely optional and does not spoil the recipe if you do not have any to hand.

photo of Jerusalem artichoke, pancetta and white bean soup

Ingredients & Method

  • 200g haricot beans, soaked over night
  • 30g unsalted butter
  • 400g Jerusalem artichokes
  • 50g banana shallots, finely sliced
  • 200g smoked pancetta, diced
  • 1 clove of garlic, crushed
  • 100ml dry white wine
  • 1L vegetable or white chicken stock
  • salt and pepper
  • 200ml double cream
  • truffle oil (optional)

Soak the white beans over night in four times the amount of water. Wash them under cold running water and drain before using.

Peel and slice the Jerusalem Artichokes, place the sliced Jerusalem Artichokes in water to prevent them from oxidising.

Heat a large saucepan over medium heat, melt the butter and add the crushed garlic, sliced Jerusalem artichokes, diced pancetta and banana shallots.

Put a lid on the saucepan and sweat the mix for about 10 minutes. Stir occasionally.

Add the drained haricot beans, cook for further 1 minute.

Add the wine and cook for 10 minutes with the saucepan covered.

Add the stock, bring the stock to the boil reduce the heat and simmer the soup for about 30 minutes, until the beans are soft.

Add seasoning and the cream.

Bring the soup back to the boil and cook for further 5 minutes.

Blend the soup till smooth adjust the seasoning if needed, serve piping hot with a few drops of truffle oil (optional).

Cooks Notes

Do not add salt to the raw white beans as this will toughen the outer skin and the beans will not cook and become soft, this is the only time you are allowed to season your cooking at the end.

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