Artichoke Soup

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THE DELICATE FLAVOURS OF ARTICHOKE ARE PERFECTLY PAIRED WITH POTATOES TO CREATE A SMOOTH, SILKY SOUP. NO FLAVOUR IS SACRIFICED BY THE OMISSION OF CREAM BECAUSE GREEK YOGHURT WILL PROVIDE THE RICHNESS WITHOUT THE CALORIES. SITTING AROUND A WARM FIRE WHILE TUCKING INTO A COMFORTING BOWL OF SOUP … NOTHING COULD BE BETTER. DON’T WORRY ABOUT WASTING ANY LEFTOVER PARMESAN CRUMBLE; KEEP IT REFRIGERATED IN AN AIRTIGHT CONTAINER.

Ingredients

  • 1 onion, chopped
  • 1 Tbsp olive oil
  • 1 × 410 g can artichoke hearts or bottoms in brine
  • 2 cups chicken stock
  • 1 medium unpeeled potato, chopped
  • 2–3 tsp cornflour, mixed with a little water
  • 1 cup milk
  • salt and pepper to taste
  • Greek yoghurt for serving
  • chopped fresh herbs for garnishing

Parmesan Crumble (Optional)

  • Tbsp grated Parmesan
  • 1 Tbsp butter
  • 3 Tbsp cake flour
  • salt and pepper to taste
  • ¼ tsp dried thyme

Method

  1. If using, first prepare the Parmesan crumble. Use your fingers to rub together the Parmesan, butter and flour until the mixture resembles breadcrumbs.
  2. Season with salt and pepper and mix in the thyme.
  3. Spread the mixture on a non-stick baking tray and place under the grill for about 3 minutes, stirring once, until it is golden and crispy.
  4. In a saucepan, gently fry the onion in the olive oil until softened.
  5. Halve the artichokes and reserve the brine.
  6. Add the chicken stock, 1 cup of the reserved artichoke brine, the artichoke halves and the chopped potato to the saucepan. Bring to the boil and simmer for about 7 minutes, making sure the potato is cooked through.
  7. Remove from the heat and leave to cool slightly.
  8. Purée the mixture, then gradually stir in the cornflour and milk until well blended.
  9. Simmer for another few minutes and season to taste.
  10. To serve, add a dollop of Greek yoghurt to each bowl, sprinkle over some Parmesan crumble (if using) and chopped fresh herbs. Serve immediately.

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