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Artichoke Soup and Parsnip Crisps

Artichoke Soup and Parsnip Crisps recipe, brought to you by MiNDFOOD.

Artichoke Soup and Parsnip Crisps

This hearty winter soup combines in season Jerusalem artichokes with potatoes, and a dash of cream. Serve with parsnip crisps.

Serves 4

1 tbsp light olive oil

knob of butter

2 onions, finely diced

2 garlic cloves, crushed

1 medium floury potato, peeled, chopped

6 Jerusalem artichokes, peeled, chopped

1 litre vegetable stock

250ml milk, hot

4 (about 500g) parsnips

oil, for deep frying

2 tsp thick double cream, and extra-virgin

olive oil, to serve

1 Heat oil and butter in a saucepan 
over a medium heat. Add onions and garlic. Season with salt. Cover and 
sweat over a low heat for 10 minutes, 
or until softened.

2 Add potato and artichokes with 
a few tablespoonfuls of stock and sweat over a low heat for 5 minutes, or until softened. Add remaining stock. When artichokes are tender, cool slightly, then blend in batches until smooth. Add 
milk and season with salt and pepper.

3 Peel parsnips. Discard skin. Continue peeling until you reach the woody core.

4 Fill a deep, heavy saucepan a third full with oil and heat to 160˚C. Drop a cube of bread into the oil. If it turns golden brown within a minute, it’s ready. Fry parsnips for 1-2 minutes until golden and crisp. Sprinkle with salt and pepper. Cool and drain on kitchen paper.

5 Reheat soup over medium heat. Divide between cups. Garnish with cream, olive oil and pepper. Serve with parsnip crisps.

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