Essence of Artichoke Soup

  1. To prepare the artichokes, first peel the fibrous outer covering from the stems, trimming only the very bottom and leaving as much stem intact as possible.
  2. (See step-by-step photos on pages 16 and 17.)
  3. Cut off the top of each artichoke with a very sharp chefs knife.
  4. Next, pull off all the tough outer leaves.
  5. Use kitchen shears to snip off the tops of the tender inner leaves.
  6. Quarter the artichoke and remove the choke from each quarter.
  7. Cut into 1-inch chunks.
  8. Heat the olive oil in a stockpot or Dutch oven.
  9. Add the garlic and saute just until soft.
  10. Add the artichokes, along with a pinch of salt, and stir to coat with the oil.
  11. Add the water and bring to a boil.
  12. Decrease the heat to a brisk simmer and cook until the artichokes are just tenderwatch them carefully10 to 12 minutes.
  13. Puree the soup in batches in a blender or use a stick blender in the pot to form a smooth puree.
  14. Strain the soup through a chinois or fine-mesh sieve to remove any stray fibers.
  15. Divide the soup among 4 bowls.
  16. Drizzle with a little good olive oil and serve.
  17. Artichokes might be my favorite vegetable.
  18. Theyre cool looking, number one, and the flavor is amazingearthy and sweet, with a nearly bitter edge.
  19. I love them so much that I couldnt include just one artichoke soup in the book.
  20. The first recipe for artichoke soup is nothing more than the brilliant vegetable itself accented with a little garlic.
  21. The Farro and Artichoke Soup is heartiermore peasant fare than elegant starterbut deeply satisfying with bright spring flavors.
  22. Once youve mastered prepping the artichokes youll want to try them both.

artichokes, olive oil, garlic, kosher salt, water

Taken from www.epicurious.com/recipes/food/views/essence-of-artichoke-soup-383838 (may not work)

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