Farfalle with Peas, Ham and Cream
The recipe Farfalle with Peas, Ham and Cream can be made in about 30 minutes. This recipe serves
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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