Artichoke Creamy Soup

Course:

Appetizer

Practical information

Prep time

30 min
Cooking

1 h
Ready in

1 h 30

Difficulty
Price

Recipe
Comments (0)

This is a great soup for when the quality of the artichokes are not so pretty — simply trim away all the ugly parts. The final soup is pureed from the solid, cooked artichoke hearts causing their appearance to be of no importance.

Recipe's Ingredients

3 tablespoons oil
2 tablespoons hazelnuts
1 easpoons salt
½ teaspoons ground white pepper
2 medium whole artichokes
½ medium yellow onion

1 stalk celery, coarsely chopped
1 small russet potato, peeled and coarsely chopped
2 tablespoons cognac
500 ml chicken broth
60 ml heavy cream

Recipe preparation steps
1

Cut the top half of each artichoke off and discard. Trim the tips of the stems and discard. Snap or cut off all the tough outer leaves until the tender, pale green leaves are reached. Carefully spread the leaves apart and, using a small spoon, remove the choke. Cut each artichoke into eighths and set aside.
2

In a sauce pan, heat the oil over medium-high heat. Add onion and celery. Fry until golden brown, about 8 to 10 minutes.
3

Add reserved artichoke, potato and chicken broth. Reduce heat, cover and simmer for about 45 minutes.
4

Preheat oven to 400ºf. Toast hazelnuts for 5 minutes. Remove from oven and rub skins with towel to remove. Coarsely chop and set aside.
5

Puree the soup in a blender, and strain to remove any remaining fibers.
6

Return soup to the sauce pan. Add salt, pepper, cream and cognac. Bring to a simmer, stirring well to mix.
7

Ladle soup into bowls and sprinkle with hazelnuts.
Ready !