This delicious light starter can be made in advance, making the rest of the cooking easier.
Ingredients
- 1 tbsp mild olive oil
- Knob of butter
- 2 onions, finely diced
- 2 garlic cloves, crushed
- 1 medium (about 150g) floury potato
- 6 medium Jerusalem artichokes
- 1 litre vegetable stock
- 250ml milk, hot
- 2 tsp thick double cream, to garnish
- Extra-virgin olive oil, to drizzle
Method
- 1. Gently heat the oil and butter in a saucepan over a medium heat. Add the onions and garlic. Season with salt. Cover and sweat over a low heat for 10 minutes, until softened.
- 2. Meanwhile, peel and chop the potato and artichokes. Add to the pan with a few tbsp stock and sweat over a very low heat for 5 minutes. Once the potato and artichokes have softened, just cover with the stock. When the artichokes are tender, purée in a food processor. Add the milk and season.
- 3. For the crisps, peel the parsnips. Discard the skin, but keep peeling until you get to the woody core.
- 4. Fill a deep pan a third full with oil and heat to 160°C. To check, drop a cube of bread into the oil. If it goes golden brown within a minute, it’s ready. Fry the parsnips for 1-2 minutes until golden and crisp. Immediately toss the crisps in salt and pepper. Cool and drain on kitchen paper.
- 5. Reheat the soup, then divide between cups and garnish each with the cream, a drop or two of olive oil and a grinding of black pepper. Serve with the parsnip crisps.
Nutritional info
Per serving: 332kcals, 19g fat (5.4g saturated), 7.5g protein, 35.3g carbs, 14.8g sugar, 1.5g salt
Chef's tip
FREEZE: Cool the soup at the end of step 3 and freeze for up to 3 months. Defrost and reheat until piping hot.
Wine Recommendation
Open an appley Pinot Blanc or Tokay-Pinot Gris from Alsace.