Artichoke Soup with Parmesan Sticks

• Jerusalem artichoke↗600g g

  washed and quartered (can be peeled)

• small potatoes↗1

  (about 100‑140 g) quartered

• large onion↗1

  sliced

• vegetable chicken broth↗600ml ml

  ready or made from a cube

• milk↗450ml ml
• grissini
• finely grated parmesan3 ст. л. з горою tbsp

  (or vegetarian alternative)

• box of regular or double cream142ml ml
• milk (for the cream mixture)↗1‑2 ст. л. tbsp
• chopped green onion (scallion)2 ч. л. tsp

  optional

Step-by-step instructions

1. 1

   In a large pot bring the Jerusalem artichoke, potatoes, onion, broth and milk to a gentle boil. Cover and simmer for 20‑30 minutes until the vegetables are very soft. Purée the soup in batches until smooth and creamy. If needed, thin with additional broth. Transfer the finished soup to an airtight plastic container, cool, cover and freeze.

2. 2

   The next day, move the frozen soup to the refrigerator to thaw overnight.

3. 3

   On serving day, preheat the oven to 190 °C (convection 170 °C, gas 5). Warm the soup and taste. While the soup heats, spread the grissini on a tray, sprinkle with 1 tbsp grated parmesan and bake for 8‑10 minutes until the sticks are heated and the cheese melts.

4. 4

   In a small saucepan bring the cream to a gentle boil, reducing its volume by one‑third. Add the remaining parmesan and melt it. For extra thickness, stir in 1‑2 tbsp of soup if desired. Add 1‑2 tbsp milk to cool the mixture and blend with an immersion blender until frothy. Spoon the soup into bowls, top with the warmed cream mixture and, if desired, sprinkle with chopped green onion. Serve with warm grissini.

5. 5

   Enjoy!