Sunchoke Soup with Balsamico Braised Pancetta

By now, you might have learned that I love sunchokes, or jerusalem artichokes as they're also known. One of the best things to do with it is make a soup, and this particular soup is especially lovely. It's pretty rich, but the tangy saltiness from the braised pork.. oh, it just goes so well together. I served this as an appetizer for New Year's Eve. (And it's perfect if you have a lighter main dish planned.)

You can use bacon instead of pancetta, but it's better with something less smokey.

Sunchoke Soup with Balsamico Braised Pork
Serves 4

1/2 tbsp olive oil
500 g sunchokes
1 shallot
2 garlic cloves
100 ml white wine
300 ml chicken stock
200 ml cream
salt, white pepper, lemon juice

150 g pancetta, cubed
3-4 tbsp balsamic vinegar
50 g roasted cashew nuts, coarsely chopped

Begin with the pancetta. Fry it until crispy, then add the balsamic vinnegar and let it simmer until it's completely reduced.

Peel and chop onions, garlics and sunchokes. Fry everything on medium heat, with the olive oil, until the onion is translucent. Add wine and stock and cook for 10 minutes. The sunchokes should be soft by now. Add cream, and cook for 10 more minutes.

Pour the soup in a blender, or use a handheld blender, and mix until it's smooth. Add water if you feel that it's too thick.

Season with salt, white pepper and a squeeze of lemon juice. Divide the pancetta in four soup bowls, pour the soup, and finish with a sprinkling of chopped cashew nuts.

Recept på engelska:
Jordärtskockssoppa med balsamicobräserat sidfläsk