Artichoke & Parsley Soup

Preparation info
  • Ingredients For

    6

    • Difficulty

      Easy

Appears in
Quaglino's: The Cook Book

By Richard Whittington and Martin Webb

Published 1995

  • About

Just why Jerusalem artichokes are so called is not clear, for they originate from North America, are a knobbly thick-skinned root vegetable and have no relationship with globe artichokes which are essentially thistles. The French call this soup purée de topinambours.

Ingredients

  • 900 g / 2 lb Jerusalem artichokes
  • 1 onion
  • 1</

Method

First make the stock: trim all the vegetables except the cabbage and cut them into 2.5cm / 1 in pieces. Put the olive oil in a casserole, add the chopped vegetables, cover with a lid and sweat over a low heat, until softened and translucent. Be careful not to let the vegetables colour. Chop the cabbage finely and add together with the herbs, star anise, salt and peppercorns. Pour over 2.1 litre