Castilian Cream Of Artichoke Soup
|Globe artichokes||4 Large (Very Large)|
|Globe artichokes||8 Medium|
|Chicken stock||3⁄4 Cup (12 tbs)|
|Lemon juice||3 Tablespoon|
|Butter||14 Cup (224 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Milk||1 Cup (16 tbs)|
|Heavy cream||1⁄4 Cup (4 tbs)|
|Freshly ground white pepper||To Taste|
1 In a pan, heat the stock.
2 Prepare the artichokes by stripping off all the leaves and removing the choke.
3 You will only need the bottoms for this recipe.
4 Into a bowl of cold-water mix two thirds of the lemon juice and drop each prepared artichoke in it to prevent discoloration.
5 When all the artichoke bottoms are ready, drain and pat dry.
6 On a chopping board, place the artichokes and slice downward into thin pieces.
7 In a wide nonstick skillet, place these slices.
8 Add 1/2 cup of the stock and cover with a lid or foil.
9 Poach for 10 minutes.
10 In a large, heavy bottomed pan, melt the butter.
11 Stir in the flour and cook over low heat stirring continuously for 1-2 minutes.
12 Remove from the heat and gradually pour in the stock, beating constantly with a whisk or hand held electric beater.
13 Return to a gentle heat; add in the artichoke slices and their cooking juices.
14 Cover, and simmer for 30 minutes.
15 When the artichokes are tender, beat with a hand held electric beater.
16 Stir the milk into this puree and reheat to boiling point.
17 Season the soup with salt and pepper.
18 In a small bowl, beat the egg yolks and cream together.
19 Add a pinch of salt and a little freshly ground white pepper.
20 Gradually beat in 3 tbsp of the hot soup.
21 Remove the saucepan with the hot soup from the heat.
22 Gradually pour the slightly thinned egg and cream liaison into the soup in a thin stream, beating continuously.
23 Return the saucepan to a very low heat and stir constantly as the soup thickens slightly. Do not boil.
24 Remove from the heat and stir in some of the remaining lemon juice.
25 Serve in individual soup bowls.