Chilled Artichoke and Pine Nut Soup Recipes

Ingredients :

425 ml chicken stock

275 ml cold milk

3 tbsp instant mashed potato powder or rounded tbsp of potato granules

6 canned artichoke hearts, well drained and each cut into quarters

1/2 tsp onion powder

50 g pine nuts, lightly toasted

150 ml double cream

salt and white pepper to taste

Garnish :

a mixture of

2 tbsp chopped parsley

1 tbsp chopped chives

1 tsp finely chopped fresh mint

1. Pour stock and milk into a pan and bring to the boil.

2. Gradually stir in potato powder and boil gently for 5 minutes.

3. Mix in artichoke hearts, onion powder, pine nuts and double cream.

4. Season to taste, remove from heat and cool.

5. Cover and refrigerate at least 4 hours.

6. Before serving, stir round and ladle into bowls.

7. Sprinkle each with equal amounts of the herb mixture.

Serves 6-8

Somewhat exotic, certainly luxurious and designed for lazy summer evenings eating out on the patio or in the garden.

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