Cream of Artichoke Soup (Potage Creme D'Artichauts) Recipe



Cream of Artichoke Soup (Potage Creme D'Artichauts) Recipes

Ingredients :

10 globe artichokes

50g (2 oz) butter

1 onion, skinned and finely chopped

1.1 liters (2 pints) chicken or vegetable stock

salt and freshly milled black pepper

30ml (2 tbsp) double cream

Method :

Bring two large cocottes of salted water to the boil. Add the artichokes to the boiling water and cook for about 40 minutes, or until the leaves pull out easily. Drain the artichokes and leave them until cool enough to handle.

Pick off all the artichoke leaves: these are not used in the soup but may be served cold with a dressing as a first course for another meal. Using a spoon, carefully remove the hairy 'choke' and discard, then roughly chop the artichoke hearts.

Melt half the butter in a medium saucepan. Add the onion and cook gently for about 2 minutes. Add the artichoke hearts, cover and continue to cook gently for a further 5 minutes. Pour in the stock and add a little seasoning, then bring to the boil. Cover and simmer the soup for 10 minutes.

Puree the soup in a blender or a food processor. Pour the soup back into the saucepan and reheat it. Stir in the remaining butter and cream, Stir until the butter melts, then taste and adjust the seasoning before serving.

Serves 6

A soup from Brittany which really should be made with fresh globe artichokes but an excellent result can also be achieved by using two 400g (14 oz) cans of artichokes hearts instead of the fresh vegetables. Add the drained and chopped hearts to the onions, then make up the liquor from the cans with the stock to give 1.1 liters (2 pints).


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