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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 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Soup
Cuisine French
Servings 4 people
Calories 129 kcal

EQUIPMENT (click pictures for details)

Cocotte
Cocotte
Hand blender
Hand blender
Mesh sieve
Mesh sieve

Ingredients
 
 

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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