Jerusalem artichoke and vegetable soup, with crispy smoked bacon

Ingredients

• 500 g of Jerusalem artichokes
• 20 grams of butter
• 1 tablespoon of olive oil
• 500 g of frozen vegetable mix for soup
• 150 g of leek
• 120 g of smoked pork collar
• 1 cup of chicken stock
• salt
• pepper
• 10 cl of milk
• Fresh parsley

In a mixture of melted butter and oil paint, dredge the finely chopped smoked ham. Finely chop the leek. Remove the dredged ham from the pan and keep it warm.

In the same pan, add the leek again. When it is tender, pour in the broth and add the Jerusalem artichokes, cut into large chunks. Season with salt, cover, and bring to a simmer. Cook over medium heat for about 10 minutes, or until the Jerusalem artichokes are tender.

Next, add the vegetable mixture and milk, and cook for another twenty minutes, or until the vegetables are tender. Towards the end, adjust the seasoning and add the grilled sausage. Serve with bread and garnish with fresh parsley.