Artichoke soup with Parmesan sticks

Artichoke soup with Parmesan sticks

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(3 ratings)

Prep: 25 mins - 35 mins Cook: 30 mins


Serves 6
A delicious vegetable soup with a nutty bite, it's so simple to make and low-fat. By Gary Rhodes

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Healthy


  • kcalories136
  • fat1g
  • saturates1g
  • carbs27g
  • sugars0g
  • fibre2g
  • protein6g
  • salt0.43g
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For the soup

  • 600g Jerusalem artichoke, scrubbed and quartered (the artichokes can also be peeled)

    Jerusalem artichoke

    jer-oo-sa-lem ar-tee-choke

    This vegetable is not truly an artichoke but a variety of sunflower with a lumpy, brown-skinned…

  • 1 small potato (about 100-140g/4-5 oz) quartered



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 large onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 600ml vegetable chicken stock (use bought fresh, or make up with a stock cube)
  • 450ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

To serve

  • grissini sticks
  • 3 heaped tbsp finely grated Parmesan (or vegetarian alternative)



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 142ml carton single or whipping cream
  • 1-2 tbsp milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 2 tsp snipped chives, optional

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  1. Up to a month before, put all the soup ingredients in a pan and bring to a simmer. Continue to simmer, covered, for about 20-30 mins or until the artichokes and potatoes have become very tender. Liquidise the soup in batches until completely smooth. If you want to thin it, add more stock. Pour the soup into a rigid plastic container and leave to cool before covering and freezing.

  2. The day before serving, transfer the soup to the fridge to defrost overnight.

  3. On the day, heat oven to 190C/fan 170C/gas 5. Heat the soup and check the seasoning. While the soup is warming, put the grissini sticks on a baking tray. Scatter them with 1 tbsp of the Parmesan and put in the oven until warm and the cheese has melted, about 8-10 mins.

  4. Meanwhile, pour the cream into a small pan and simmer to reduce by a third. Stir in remaining Parmesan and let it melt. (For a little extra body, add a tbsp or two of soup.) Stir in 1-2 tbsp milk to cool it down, then blitz with a stick blender, if you like, for a frothy finish. (To avoid any splashes, transfer the cream to a larger pan or deep bowl to do this.) Ladle the soup between soup bowls, topping each with the warmed cream and a sprinkling of chives if using. Serve with the warm grissini sticks.

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Comments (3)

signeh's picture
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This was lovely. The nutty flavour really comes out. I used skimmed milk and skipped most of the 'to serve' bits - thought it was just nice enough on its own with a slice of bread. Only issue I had was getting it blended enough - still felt a bit 'rough' - but that could just be my food processor!

catralense78's picture
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Delicious and simple. I used skimmed milk and only had red onions, which didn't pink up the soup too much. I didn't bother serving it with cream, as we felt it was silky and luxurious enough. A recipe that will be repeated a lot, due to the bumper crop of jerusalem artichokes I recently dug up!

njh123321's picture
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Cant believe this has not been rated before! I make it every time the jerusalem artichokes are in season. It is really really tasty.

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