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Artichoke-Spinach soup with Parmesan croutons

clock Cooking time: 40 minutes yield Serving for: 6
  • 2 tablespoons double cream (optional)
  • 3 Slices fresh white bread without crust.
  • 175g young Spinach leaves without stalks
For the Parmesan croutons:
  • 350g artichokes(finely sliced)
  • 3 tablespoons freshly grated Parmesan cheese
  • 1 Small onion(finely chopped)
  • 3 tablespoons sunflower oil
  • 25g butter
  • 570ml chicken stock freshly grated nutmeg
  • 275ml milk
  1. Heat a saucepan along with some butter. Add the chopped onion. Cover the pan and cook gently until the onions are soft.
  2. Add the sliced artichokes. Stir and cook for 10 minutes.
  3. Pour the stock and season with salt, pepper and nutmeg. Cover the pan. Boil and
  4. simmer gently for 20 minutes until the artichokes are soft.
  5. For the Parmesan croutons, cut the bread into small cubes. Heat some oil in
  6. pan with high temperature. Fry the bread cubes into crisp and golden. Spread the parmesan
  7. onto a greaseproof paper sheet. Toss the croutons in the Parmesan, separate and do not clog them up with cheese.
  8. Blend the soup into a smooth puree. Add the milk and cream and season to taste. Heat the soup gently.
  9. Give the finishing touch with the Parmesan croutons. Tastes delicious both hot and chilled.