Creamy artichoke soup with Parmesan skins
Ingredients
- juice ½ lemon
- 500g Jerusalem artichokes
- 2 tsp vegetable oil
- 25g butter
- 1 onion roughly chopped
- 1 floury potato (about 140g/5oz), such as King Edward, roughly chopped
- 600ml vegetable stock or chicken stock
- 3 tbsp whipping or double cream plus a little extra to serve (optional)
- 1-2 tbsp finely grated parmesan (or vegetarian alternative)
- 1 rosemary sprig, leaves only, finely chopped
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