Artichoke soup with Parmesan sticks
A delicious vegetable soup with a nutty bite, it's so simple to make and low-fat. By Gary Rhodes
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 25 - 35 mins
Cook 30 mins
Vegetarian, Low-fat, Super healthy
- 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.
- The day before serving, transfer the soup to the fridge to defrost overnight.
- 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.
- 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.
A quick supper idea
For a more hearty soup, a can of drained butterbeans can be added while warming the soup. This can now become a supper dish, needing neither parmesan, cream or grissini - just lots of crusty bread to dip in the soup.
136 kcalories, protein 6g, carbohydrate 27g, fat 1 g, saturated fat 1g, fibre 2g, salt 0.43 g
Recipe from Good Food magazine, November 2005.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/2569/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
FOR THE SOUP
- 600g Jerusalem artichokes , scrubbed and quartered (the artichokes can also be peeled)
- 1 small potato (about 100-140g/4-5 oz) quartered
- 1 large onion , chopped
- 600ml vegetable chicken stock (use bought fresh, or make up with a stock cube)
- 450ml milk
TO SERVE
- grissini sticks
- 3 heaped tbsp finely grated Parmesan (or vegetarian alternative)
- 142ml carton single or whipping cream
- 1-2 tbsp milk
- 2 tsp snipped chives , optional
Buy ingredients
Search Good Food
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 25 - 35 mins
Cook 30 mins
Vegetarian, Low-fat, Super healthy
Smooth, creamy starter
Ingredients
FOR THE SOUP
- 600g Jerusalem artichokes , scrubbed and quartered (the artichokes can also be peeled)
- 1 small potato (about 100-140g/4-5 oz) quartered
- 1 large onion , chopped
- 600ml vegetable chicken stock (use bought fresh, or make up with a stock cube)
- 450ml milk
TO SERVE
- grissini sticks
- 3 heaped tbsp finely grated Parmesan (or vegetarian alternative)
- 142ml carton single or whipping cream
- 1-2 tbsp milk
- 2 tsp snipped chives , optional
136 kcalories, protein 6g, carbohydrate 27g, fat 1 g, saturated fat 1g, fibre 2g, salt 0.43 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
06 October 2011
Nikki rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
06 March 2013
Verity Bennett rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
05 May 2013
Signe rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.