Cream of Artichoke Soup

From Rae Hill

Serves 8

Ingredients

The hearts from 5 large artichokes

7 Tbsp butter

1 medium size leek, white-and-light green part, sliced and rinsed

6 garlic cloves, chopped

1/2 cup chopped shallots (or yellow onion, if shallots aren’t available)

8 oz of Yukon Gold potatoes, peeled and diced

12 cups of vegetable or chicken stock

1/2 bay leaf

2 sprigs thyme

4 sprigs of parsley

1/4 teaspoon cracked black peppercorns

1/2 cup of cream

Salt to taste

Method

1 Prepare the artichoke hearts. Cut the artichokes lengthwise into

quarters. With a small knife, remove the thistle choke part and

discard. Cut away the leaves from the artichoke heart and reserve for

steaming and eating later. Cut or peel away the tough outside skin of

the stems and discard. Slice the hearts or chop to a quarter inch

thickness.

2 In a large pot, melt half of the butter and cook the artichoke

hearts, leek, garlic, and shallots on medium heat until tender but not

brown. Add the potatoes and stock. Tie up the bay leaf, thyme,

parsley, and peppercorns in cheesecloth and add to the pot. Increase

heat to bring to a simmer, then lower heat and continue to simmer

uncovered, 1 hour.

3 Remove and discard the herbs. Purée the soup and pass it through a

fine strainer if desired. When ready to serve, heat the soup and whisk

in the remaining butter and the cream. Season with salt and serve.

Posted: Saturday Apr 4,2009 07:00 AM In Soup Recipes

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