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Artichoke soup with Parmesan sticks

Artichoke soup with Parmesan sticks Recipe

  • 600g Jerusalem artichokes , scrubbed and quartered (the artichokes can also be peeled)
  • 1 small potato (about 100-140g/4-5 oz) quartered
  • 1 large onion , chopped
  • 600ml vegetable chicken stock (use bought fresh, or make up with a stock cube)
  • 450ml milk
  • grissini sticks
  • 3 heaped tbsp finely grated Parmesan (or vegetarian alternative)
  • 142ml carton single or whipping cream
  • 1-2 tbsp milk
  • 2 tsp snipped chives , optional
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