Artichoke soup and parsnip crisps

Artichoke soup and parsnip crisps
  • Serves icon Serves 4
  • Time icon 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.

Nutrition: per serving

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

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.

delicious. tips

  1. To freeze: Cool the soup at the end of step 3 and freeze for up to 3 months. Defrost and reheat until piping hot.

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