Artichoke Soup
Source of Recipe
Unknown
List of Ingredients
Artichoke Soup (Crema De Carciofiester)
Juice of 1 lemon
12 artichokes
3 tablespoons butter or olive oil
2 cloves garlic, minced
3/4 pound boiling potatoes, peeled and diced, OR 1/2 cup white rice
3 cups vegetable broth plus
additional vegetable broth or milk or heavy whipping cream
Salt
Freshly ground black pepper
Chopped, peeled, toasted hazelnuts or pine nuts, optional
Chopped flat-leaf parsley or mint, optionalRecipe
Fill large bowl with water and add lemon juice. Working with 1 artichoke at a time, cut off stem flush with bottom. Trim away all leaves until you reach pale green heart. Pare away dark green area from base. Cut artichoke in half lengthwise and scoop out and discard choke from each half. Then cut each half lengthwise into 1/4-inch thick slices and drop into lemon water.
Melt butter (or oil) in large saucepan over medium heat. Drain artichokes and add to pan. Saute until shiny, then add garlic, potatoes and enough broth to just cover artichokes, about 1 1/2 cups. Cover pan and simmer over medium heat until artichokes are very tender and almost falling apart, 25 to 30 minutes.
Remove from heat. Transfer to food processor and puree until smooth. Return puree to saucepan and add remaining 1 1/2 cups broth. Reheat over low heat, adding more broth (or milk or cream) to achieve consistency you prefer. Season to taste with salt and pepper.
Serve in shallow soup bowls. Garnish with chopped hazelnuts, pine nuts, parsley or mint.
Makes 6 to 8 servings.
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