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Soups and Starters Recipes -
Cream of
Artichoke Soup with Parmesan Croutons Recipe
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Soups and Starters
Recipes
-
Cream of Artichoke
Soup with Parmesan Croutons Recipe
Ingredients
Serve
6
-
50 g/2 oz
butter
-
500 g/1 lb
Jerusalem
artichokes,
peeled and sliced
-
500 g/1 lb
potatoes, peeled and sliced
-
2 onions,
sliced
-
600 ml/1
pint milk
-
300 ml/1/2
pint Chicken Stock
-
150 ml/1/4
pint single cream, to garnish
-
salt and
pepper
Parmesan croutons:
-
3 thick
slices of white bread, crusts removed, cut
into 1 cm/1/2
inch squares
-
oil, for
shallow frying
-
1 tablespoon grated Parmesan
cheese
Method:
-
Melt the butter in a large heavy saucepan. Add
the artichokes, potatoes and onions, stir well
to coat all the vegetables, then cover.
-
Cook for
20-25 minutes over a low heat, so that the
vegetables sweat in the butter, but do not
brown. Shake the pan from time to time to ensure
even cooking.
-
Add the milk and chicken stock to
the pan and season to taste with salt and
pepper. Simmer the soup, stirring from time to
time, for 45 minutes.
-
Cool the soup a little, then transfer to a food
processor or blender and process to a smooth
puree. Alternatively,
rub it through a sieve. Return the soup to the
rinsed pan and reheat gently.
-
Meanwhile, make
the croutons. Fry the cubes of bread in hot oil,
turning constantly, for about 5 minutes. Drain
on kitchen paper and toss in the grated Parmesan
while still hot.
-
Serve the soup in warmed
individual bowls with a swirl of cream to
garnish, and add the Parmesan croutons.
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