Cream Of Artichoke Soup
|Lemon||1 , juiced|
|Flour||1⁄2 Cup (8 tbs) (Use Scant Amount)|
|Milk||4 1⁄4 Cup (68 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
1 Peel and chop the shallots. Remove the artichoke leaves and hairy choke in the center. Trim the artichoke hearts and rub them in the lemon juice to stop them turning black. Cut them into quarters.
2 Gently heat 2 tablespoons butter in a pan. Put in the artichoke hearts and the shallots, cover and cook on low heat for 10 minutes.
3 During this time melt the rest of the butter in another pan. Mix in the flour to make a roux and cook for about 2 minutes, but without letting it brown. Remove the pan from the heat and blend in the milk, little by little, beating continuously with a wooden spoon. When smooth return the pan to the heat and bring to a boil; season with salt and pepper and cook gently for 5 minutes.
4 Pour this white sauce over the artichokes and shallot mixture and simmer 30 minutes. Then remove 2 artichoke hearts and dice them. Puree the rest in a blender or work through a strainer or food mill.
5 Heat a soup tureen. Pour in the cream, add the diced artichoke and pour on the hot soup. Stir well and serve immediately.