Heart Of Artichoke Soup With Dill
|Butter||2 Ounce (50 Grams)|
|Onion||1 , chopped|
|Garlic||1 Clove (5 gm), chopped|
|Celery stick||1 , sliced|
|Canned artichoke hearts||14 Ounce, drained (1 Can Or 425 Grams)|
|Vegetable stock/Chicken stock||2 Pint (1.2 Liters)|
|Lemon juice||1 Tablespoon|
|Chopped dill||3 Tablespoon|
|Plain flour||2 Tablespoon|
|Single cream||1⁄4 Pint (150 Milliliter)|
|Ground white pepper||To Taste|
|Dill sprigs||6 (For Garnish)|
1. Melt the butter in a saucepan. Add the onion, garlic and celery and cook, covered, over a moderate heat for 10-12 minutes, or until all the vegetables are soft. Stir from time to time.
2. Add the artichoke hearts, replace the lid and cook for about a further 3 minutes. Pour in 1 litre (1 3/4 pints) of the stock and the lemon juice. Stir in 1 tablespoon of the dill, then cook, covered, over a moderate heat for 15 minutes.
3. Puree the mixture in a blender or food processor until smooth. Transfer to a clean saucepan.
4. Mix the flour with the remaining stock in a small bowl, adding a little water if necessary. Reheat the soup, whisk in the flour mixture and stir until the soup thickens slightly. Add the remaining dill, season to taste with salt and pepper, then add the cream. Heat thoroughly but do not allow the soup to boil or it will curdle.