Sunchoke Bisque with Crispy Bacon

Recipe by Chef Didier Ageorges, Chalk Hill Estate, Santa Rosa /insidebayarea.com

2 tablespoons butter
1 onion, minced
2 pounds of peeled and diced sunchokes (also called Jerusalem artichokes)
1 quart chicken stock
3 tablespoons whipping cream
Salt and white pepper, to taste
4 slices smoked bacon, chopped and fried
1 to 2 tablespoons chopped chives

In a heavy bottomed pot over medium heat, melt the butter. Add the onions and cook gently until translucent, but not browned. Add the sunchokes and chicken stock and simmer until the sunchokes are tender when pierced with a fork, about 20 minutes. Remove from heat.

Using a hand blender or a food processor, blend the sunchoke and onion mixture with the cream until smooth. Season to taste with salt and white pepper. Return soup to stove to keep warm, but do not allow the soup to boil.

Serve soup in warmed bowls. Sprinkle each serving with bacon and chives.

Serves 4.

Per serving: 332 Calories; 13g Fat; 8g Protein; 43g Carbohydrate; 4g Dietary Fiber; 36mg Cholesterol; 2438mg Sodium.