Cream of Artichoke Soup with Parmesan Croutons Recipes

Ingredients :

50g butter

500g Jerusalem artichokes, peeled and sliced

500g potatoes, peeled and sliced

2 onions, sliced

600ml milk

300ml chicken stock

150ml single cream, to garnish

salt and pepper

Parmesan croutons:

3 thick slices of white bread, crusts removed, cut into 1cm squares

oil, for shallow frying

1 tbsp grated Parmesan cheese

1. Melt the butter in saucepan, add artichokes, potatoes, onions, stir well, cover, cook for 20-25 minutes over low heat.
2. Shake the pan to ensure even cooking.
3. Add milk, chicken stock to the pan, season to taste with salt and pepper.
4. Simmer the soup, stir for 45 minutes.
5. Transfer the soup to a food processor and process to a smooth puree.
6. Return the soup to the rinsed pan and reheat gently.
7. Make the croutons, fry the cubes of bread in hot oil, turn constantly, for 5 minutes, drain and toss in the grated Parmesan while still hot.
8. Ready to serve with swirl of cream to garnish, add the Parmesan croutons.

Serves 5

Learn how to cook Vegetarian Recipes Subscribe to our newsletter

Get the above cooking ingredients here