Artichokes are in season in the early part of the year which is the perfect time to cook this delicious warming soup recipe.
Prep to plate: 40 Minutes
Artichoke Soup Recipe
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
Peel and chop the potato and artichokes.
Gently heat the oil and butter in a saucepan over a medium heat. Add the onions and garlic and sweat over a low heat for 3 to 5 minutes, until softened but not too browned.
Add the potato and artichokes 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, cover with the remaining stock. When the artichokes are tender (around 30 minutes), purée in a food processor. Add the milk, season further to your taste, give a good stir through and serve into bowls.
Top with a drizzle of olive oil, cream and sprinkle of parsnip crisps.
Parsnip Crisps Recipe
1 tsp sunflower oil
Preheat the oven to 160°C/fan140°C/ gas 3. Using a swivel blade peeler, peel long strips from the parsnips (discarding the peel) and place in a bowl with the sunflower oil. Season with pepper and toss well.
Arrange the parsnip strips in single layers on 2 baking trays. Roast in the oven for 25-30 minutes, turning halfway, until golden and crisp. Sprinkle with sea salt while warm and serve immediately on top of the soup.
You can buy parsnip crisps these days if you do want to cheat and they don’t contain any nasties!