(serves 4)

 

Ingredients

• 1 tbs lemon juice or vinegar
• 750g artichokes
• 1 tbs butter
• 1 onion, chopped
• 1 clove garlic, finely chopped
• 2L vegetable or chicken stock
• 1 large potato, peeled and chopped
• 1/2 cup cream
• 4 slices crusty bread
• 100g shaved parmesan

 

Method

1. Fill a large bowl with water and add vinegar or lemon juice. Peel artichokes, roughly chop and immediately add to the water so the artichokes don’t discolour.
2. Melt butter in a large saucepan. Add onion and garlic and cook over low heat until the onions are soft. Increase heat and add well-drained artichokes. Stir over heat for 5 minutes, until golden. Add stock and potato, bring to the boil, then reduce heat to low. Simmer, partially covered, for 30 minutes or until tender.
3. Cool slightly then process in batches in a food processor until smooth. Return soup to pan, stir in cream and reheat gently for 5 minutes. Season with salt and freshly ground black pepper. Ladle into serving bowls.
4. Just prior to serving toast bread and top with shaved parmesan. Grill until melted and serve with soup.