Artichoke Cream Soup
Soups • European
Description
You can replace the vegetable broth with chicken broth.
Ingredients
- Marinated mini artichokes 5 pieces
- Butter 7 tablespoons
- Leek 1 piece
- Garlic 6 cloves
- Shallot 0 oz
- Potato 10 oz
- Chicken Broth 12 cups
- Bay leaf ½ piece
- Thyme 2 sprigs
- Parsley 4 sprigs
- Green peppercorns ¼ teaspoon
- Cream 5 fl oz
- Salt to taste
Step-by-Step Guide
Step 1
Cut the artichokes lengthwise into 4 pieces and trim off all the old parts. Chop finely.
Step 2
Heat half of the butter in a pot and sauté the chopped artichokes, sliced leek, minced garlic, and shallot until soft, being careful not to burn them.
Step 3
Add the peeled and diced potato and pour in the broth. Tie the bay leaf, thyme, parsley, and black peppercorns in cheesecloth. Add to the pot. Bring to a boil, reduce the heat, and simmer uncovered for 1 hour.
Step 4
Remove the cheesecloth with the spices, and blend the soup with an immersion blender. Before serving, reheat, add the remaining butter, cream, and season with salt.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!