JEURSALEM ARTICHOKE SOUP WITH BACON AND SHRIMPS
1 kg Jerusalem artichokes, peeled
1/2 liter milk
1 liter vegetable stock
4 sprigs fresh thyme
4 whole allspice berries
2 bay leaves
Salt and black pepper
1/2 cup double cream
4 slices bacon, chopped
1 cup corn oil
2 tablespoons olive oil
16 shrimps, peeled
Slice 4 Jerusalem artichokes very thinly (preferably using a mandolin) and set aside.
In a large soup pot, place the remainder of the artichokes with the milk, stock, thyme sprigs, allspice and a little salt and black pepper and bring to the boil. Reduce the heat and cook for 40 minutes, until the artichokes are soft.
Reserve about a 1/3 of the soup liquids and puree the rest using a hand blender until very smooth. Pass the puree through a sieve into a clean pot and add the cream.
Before serving: Fry the chopped bacon in very little oil, and when crisp and browned, remove and spread on paper towels. Heat the corn oil and fry the reserved artichoke slices until crisp and golden. Remove and lay on kitchen paper. Heat the olive oil in a clean frying pan and fry the shrimps for about 2 minutes, until orange-colored. Remove and set aside.
Reheat the soup, and if it is too thick, add some of the reserved soup liquids. Taste for seasoning.
To serve: Divide the bacon and the shrimps among 4 soup bowls. Pour the soup and scatter the Jerusalem artichoke fries above. Serve immediately.