artichoke leek frittata
The recipe artichoke leek frittata can be made in approximately 1 hour. One serving contains 339
Artichoke soup with Parmesan sticks
Details
- Servings: 6
- Diet: Balanced
- Meal: lunch, dinner
- Dish: soup
Cuisine
- mediterranean
Ingredients
- 600g Jerusalem artichoke, 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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