Jerusalem Artichoke, Parsnip and Bacon Soup


Food writer, broadcaster and author Caroline Hennessy has been focused on food and writing since editing Ireland’s first food website for RTÉ in 2000. Chair of the Irish Food Writers’ Guild, she established the award-winning Bibliocook: All About Food in 2005, is the author of two books about beer and food and has a column in the Irish Examiner in which she writes about small food producers and the ways in which they develop and maintain a sustainable local food system.

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7 Responses

  1. Rosa says:

    That soup sounds very promising! I love the ingredients used…Cheers,Rosa

  2. Caroline says:

    And easy – I love making dishes like soups and stews where you do all the chopping and prep at the start and then just let the dish cook itself, with the minimum of fuss!

  3. Martin says:

    Jane Austin used to call this Palestine soup because of the confusion with Jerusalem, the plant is however a relation of the Italian Girasol,or Sunflower and tastes a little like the globe variety of Artichoke. The French call ’em Topenambours after a South American tribe which was discovered at the same time they were introduced. There is nearly as much to tell as to eat in them !

  4. Caroline says:

    And I’ve found another name! I was in Cafe Paradiso on Saturday and they had Sunchoke Soup on the menu…how strange that one little tuber should have so many different identities.

  5. Pyzahn says:

    Fartichokes?!? That’s funny. But it doesn’t exactly make me want to run out and buy one. You have a great blog. And I noticed that bacon was a main ingredient in this recipe. When you get a minute, check out my latest post about the Land of Bacon.Keep eating, cooking, writing.

  6. Caroline says:

    To be honest, I’ve never had a problem with them but so many people that mention it, I thought I’d better give a heads up. Nothing worse than being caught on the hop!

  7. Wow, cooking parsnips with soups can never be so easy. i like the ingredients..

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