Artichokes Soup
Ingredients:
Soup:
1 tablespoon unsalted
butter
2 yellow
onions, diced
3 stalks
celery, diced
1 pound artichokes,
peeled and sliced
1 clove
garlic, minced
1 shallot,
minced
¼ cup dry
white wine
2 cups
chicken stock
1 cup heavy
cream
Salt and
freshly ground pepper
Froth:
1 cup 2% milk
5
peppercorns, cracked
3 thyme
sprigs
1 cup grated
Parmegiano Reggiano
2 teaspoons
salt
Preparation:
In a heavy
bottom stockpot over medium heat, melt butter and sauté onions and celery for 3
minutes or until onion is translucent.
Add artichokes,
garlic and shallots and cook for 2 minutes.
Deglaze with white wine and add chicken stock.
Bring to a
boil and simmer for 25 to 30 minutes or until artichokes are tender to the
touch.
Transfer into
a food processor and blend until smooth.
Pour mixture
into a clean pot, whisk in heavy cream and bring to a simmer.
Adjust
seasoning with salt and pepper.
Remove from
heat and keep warm.
For froth, in
a small saucepan over medium heat, combine ¼ cup milk, peppercorns and thyme
and warm until milk bubbles around the edges.
Whisk in
cheese and season with salt.
Transfer into
a glass bowl and let cool.
Just before
serving, in a small sauté pan over high heat, mix a small amount of cheese
mixture
and milk and whisk briskly until warm and frothy. Repeat as many times
as necessary.
To serve,
pour soup into warmed soup bowls and garnish with a spoonful of froth.
You can
combine this amazing recipe with some others from our collection.
Serve 4.
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