Artichoke soup

Method Print recipe

1. Peel artichokes and potatoes and cut into even size pieces.
2. Peel and slice onions.
3. Heat the butter in a pan and add the sliced onions and salt, cook until soft with no colour.
4. Add the artichokes, chestnuts and potato and then 1 litre of made vegetable bouillon.
5. Bring to the simmer and cook until the artichokes and potatoes are tender, blend and then pass through a sieve into a clean pan.
6. Heat the cream and then add to the soup, season if required and keep warm.
7. Lay the bacon onto a baking sheet and cover with the brown sugar and black pepper, bake until golden brown. Allow to cool and chop into pieces.
8. Serve the soup with the bacon snap on top.