Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Course: Soup

INGREDIENTS

1.5 litres water
1 medium onion, roughly chopped
500g potatoes, peeled and roughly choped
400g Jeruselem artichokes, peeled and roughly chopped
4 Globe artichokes hearts, peeled, cooked and chopped
200 mls milk
150 mls cream
salt and white pepper to taste
1 teaspoon ground ginger
oil for deep frying
For the batter
150g (1 cup) plain flour
1 egg
soda water for batter

METHOD

In a large saucepan, bring the water, onion, potatoes, Jeruselem artickokes and 2 of the Globe artichokes hearts to the boil; reduce to a simmer and cook until all ingredients are done and breaking done. Remove from the heat - cool for 5 minutes, add the milk and puree using a hand processor or food processor.

Make the batter next by whisking all the batter ingredients together - leave to sit for 5 minutes; cut the remaining 2 cooked artichoke hearts into equal pieces and ensure they are well drained. Bring the deep frying oil up to cooking temperature and dip each piece of artichoke heart into the batter; deep fry until floating and lift out to drain. Continue until all pieces are done.

Bring the soup back up to simmer — add the cream, salt and pepper to taste and the ginger; cook for 5 minutes.

Serve immediately decorated with the deep fried artichoke pieces and sprinkled with nutmeg.