Soups and Starters Recipes - Cream of Artichoke Soup with Parmesan Croutons Recipe

  
 

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:

  1. Melt the butter in a large heavy saucepan. Add the artichokes, potatoes and onions, stir well to coat all the vegetables, then cover.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Serve the soup in warmed individual bowls with a swirl of cream to garnish, and add the Parmesan croutons.