Artichoke soup and parsnip crisps

Name: Artichoke soup and parsnip crisps
Yield: Serves 4
Cuisine: British recipes
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

Easy
December 2008

Easy
December 2008

Serves 4
Takes 40 minutes to make, plus resting

This artichoke soup recipe is a light starter that can be made in advance, making the rest of the cooking easier.

Freezable
Vegetarian recipes

Nutrition: per serving

Calories: 332kcals
Fat: 19g (5.4g saturated)
Protein: 7.5g
Carbohydrates: 35.3g (14.8g sugar)
Salt: 1.5g

Nutrition: per serving

Calories: 332kcals
Fat: 19g (5.4g saturated)
Protein: 7.5g
Carbohydrates: 35.3g (14.8g sugar)
Salt: 1.5g

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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

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

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.
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.
For the crisps, peel the parsnips. Discard the skin, but keep peeling until you get to the woody core.
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.
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.

Method

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.
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.
For the crisps, peel the parsnips. Discard the skin, but keep peeling until you get to the woody core.
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.
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.