Artichoke and Parsley Soup Recipe
Summary
Difficulty LevelMediumHealth IndexAverage
Ingredients
| Jerusalem artichokes | 1 Kilogram | |
| Lemon juice | 1 | |
| Butter | 30 Gram | |
| Onion | 1 Large, chopped | |
| Chicken stock | 2 1/2 Cup (16 tbs) | |
| Milk | 1 1/4 Cup (16 tbs) | |
| Salt | To Taste | |
| Cream | 2/3 Cup (16 tbs) | |
| Parsley | 2 Tablespoon, finely chopped |
Directions
Peel and chop the artichokes.
Place in a bowl with the lemon juice and enough water to cover.
Melt the butter in a large pan, add the onion and cook until transparent but not coloured.
Drain the artichokes and add to the pan with the stock, milk, and salt to taste.
Bring to the boil, cover and simmer for 35 to 40 minutes, until the vegetables are tender.
Cool slightly.
Sieve or work in an electric blender until smooth.
Return to the pan and reheat.
Stir in the cream and parsley and serve immediately.
Place in a bowl with the lemon juice and enough water to cover.
Melt the butter in a large pan, add the onion and cook until transparent but not coloured.
Drain the artichokes and add to the pan with the stock, milk, and salt to taste.
Bring to the boil, cover and simmer for 35 to 40 minutes, until the vegetables are tender.
Cool slightly.
Sieve or work in an electric blender until smooth.
Return to the pan and reheat.
Stir in the cream and parsley and serve immediately.
Chef
