 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
I really adore artichokes. This soup is so velvety and creamy, very nice with some fresh out of the oven ciabbatta bread and whipped butter :-) Ingredients:
8 large artichoke hearts |
8 tbsp butter |
1 medium size leek, white-and-light green part, sliced and rinsed |
6 garlic cloves, chopped |
1/2 cup chopped shallots |
2 medium size yukon gold potatoes, peeled and diced |
8 cups of homemade vegetable stock |
1 bay leaf |
2 sprigs fresh thyme |
4 sprigs of parsley |
1/2 teaspoon cracked white peppercorns |
1/4 teaspoon freshly grated nutmeg |
1/2 cup of cream |
kosher salt to taste |
lemon and parsley for garnish |
Directions:
1. Prepare the artichoke hearts. Cut the artichokes lengthwise into quarters. With a small knife, remove the thistley choke part and discard. Cut away the leaves from the artichoke heart. Cut or peel with a vegtable peeler the tough outside skin of the stems and discard. (leave an inch to two inches of stem with each of the hearts) Slice the hearts or chop to a quarter inch thickness. Squeeze lemon juice all over them to help control discoloration (turning brown).
2. In a large pot, melt half of the butter and cook the artichoke hearts, leek, garlic, and shallots on medium heat until tender but not brown. Add the potatoes and stock. Tie up the bay leaf, thyme, parsley, and peppercorns in cheesecloth and add to the pot. Increase heat to bring to a simmer, then lower heat and continue to simmer uncovered, 1 hour.
3. Remove and discard the herbs. Purée the soup, adding more stock to thin if needed. Pour back into soup pot.
4. When ready to serve, heat the soup and whisk in the remaining butter and the cream. Season with salt and nutmeg. Garnish with lemon slice floating on top and a sprig of fresh parsley and serve.
|
|