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Fresh Artichoke crémeux soup

The base of this soup is made with artichoke hearts. We were able to find some fresh artichokes but you can also use canned or frozen ones.  

The trick to making a good cream of artichokes is in refining the texture. Using the artichoke cooking water to maximise flavour and passing the mixture through a sieve are important parts of making this dish spectacular. 

boiling artichokes in lemon water

Don’t wait until winter kicks in. Although crémeux translates into creamy, and artichokes are rich in flavour, this soup is light and therefore suitable to serve any time of the year.

Use verinnes to serve and to mix up the bites at a garden or cocktail party, or simply serve as a soup.

Read also about other artichoke recipes.

How to clean an artichoke

Follow the step by step instructions in the video. 

artichoke crémeux soup

Artichokes crémeux soup

The trick to making a good cream of artichokes is in refining the texture.
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Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Soup
Cuisine French
Servings 4 people
Calories 129 kcal

EQUIPMENT (click pictures for details)

Cocotte
Hand blender
Mesh sieve

Ingredients
 
 

  • 8-10 pcs fresh artichoke hearts
  • ¼ pc lemon
  • 750 ml vegetable stock
  • 100 ml milk
  • 120 ml whipping cream
  • Bay leaf – thyme
  • Stale bread

Instructions
 

Prepare the croutons

  • Cut the crust away from the bread, then cut the croutons. Heat a large amount of olive oil over medium heat in a sauté pan. Shallow fry the croutons until golden brown and crispy. Place the croutons on a kitchen towel and sprinkle some salt.
    baking croutons

Cook the artichokes

  • Place the cleaned quartered artichoke hearts in a large cooking pot with the lemon, vegetable stock, 50 ml olive oil, bay leaf, thyme and a good pinch of salt.
    boiling artichokes in lemon water
  • Bring to a boil, then simmer for 20-25 minutes until the artichokes are soft and tender.

Prepare the artichokes crémeux

  • Use a hand blender or place the cooked artichokes in the food processor (reserve a few to garnish the soup) and cover with the strained cooking water.
    blend the cooked artichokes
  • Blend until smooth before gradually adding milk to obtain a silky texture.
    blend the artichokes to soup
  • Pass the mixture through a fine mesh sieve and season to taste.
    pass artichoke soup through a sieve or strainer

Presentation of the dish

  • Pour the artichoke crémeux into the plate and garnish with pan fried artichoke pieces. Add croutons and spoon whipped cream on top.
    artichoke crémeux soup

Notes

  • Replace the croutons with some toasted slivered almonds.

Nutrition for 1 portion

Calories: 129kcalCarbohydrates: 5gProtein: 1gFat: 12gCholesterol: 44mgSodium: 780mgFiber: 1gSugar: 3gVitamin A: 881IUVitamin C: 1mgCalcium: 48mgIron: 1mg
Keyword artichoke, crémeux
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