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Artichoke Soup

chef.jackson's picture
Ingredients
  Jerusalem artichokes 1 1⁄2 Pound
  Rich chicken stock 4 Cup (64 tbs)
  Potatoes 3 Large, peeled and quartered
  Onion 1 Large, quartered
  Salt To Taste
  Black pepper To Taste, freshly ground
  Nutmeg 1⁄2 Teaspoon, freshly grated (As Required)
  Egg yolk 1
  Light cream 1 Cup (16 tbs)
  Lemon slices 3
  Heavy cream 1⁄4 Cup (4 tbs)
  Cayenne pepper 1
Directions

MAKING
1) In a saucepan, pour in cold water.
2) Place the artichokes and gradually bring to a boil.
3) Drain the water and place the artichoke under running cold water to cool, before peeling off.
4) In the saucepan, pour in chicken stock.
5) Place artichoke, potatoes and onion. Bring the liquid to a simmer for 15 to 20 minutes until all vegetables are tender.
6) In an electric blender, add the vegetables and puree by adding stock.
7) Sprinkle with salt, pepper and nutmeg to season.
8) In a bowl, add egg yolk and cream to beat well.
9) Stir the egg mixture into soup.
10) Heat up the soup by constant stirring just until the soup starts to boil.

SERVING
11) To serve, top with a swirl of cream sprinkled with cayenne and garnish with slices of lemon.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Artichoke
Cook Time: 
40 Minutes
Servings: 
6

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