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