Cream Of Artichoke Soup Recipe - Cooking Index
Cream Of Artichoke Soup Recipe - Cooking Index
| 4 cups | 948ml | Artichokes - (2 lbs) (medium) |
| Water - as neded | ||
| Lemon juice - as needed | ||
| 1 | Onion - (1/2-lb) - diced (small) | |
| 3 tablespoons | 45ml | Olive oil |
| 1 | Carrot - diced | |
| 4 | Garlic cloves - minced | |
| 1 | Boiling potato - (1/2-lb) - diced (medium) | |
| 1 teaspoon | 5ml | Salt |
| 4 cups | 948ml | Chicken broth |
| 1/4 cup | 59ml | Whipping cream |
| 2 | Egg yolks | |
| Parmesan Chips or grated Parmesan - (optional) | ||
| Parmesan Chips | ||
| 1 cup | 237ml | Freshly-grated Parmesan |
Slowly turn the artichoke against the sharp edge of the knife while making an abbreviated sawing motion with the knife. (It's easier to control if you use the base of the knife rather than the tip.)
You will begin to cut through the tough outer leaves; when you can discern the natural cone shape of the artichoke, adjust the knife to follow it.
Keep trimming until you've cut away enough that you can see only light green at the bases. Cut off the top half-inch or so of the tip and dip the artichoke into the lemon water.
With the paring knife, trim away the very tip of the stem, then peel the stem and base going from the tip to the base. There should be no dark green tough spots left, only pale green and ivory.
Quarter the artichoke. Set the artichoke on the cutting board upside down, resting on the cut surface. Cut it in half vertically, then in half again. Check the choke, there will be what looks like very fine hair. Cut just below that to the very base of the leaves and it will pop off, leaving a clean heart.
Put the cleaned quarters in the lemon water and go on to the next artichoke.
Cook the onion and the olive oil in a large saucepan over medium heat until the onion begins to soften, about 5 minutes. Add the carrot, reduce the heat to medium-low, cover and continue cooking until the carrot has softened, another 5 to 10 minutes, being careful not to let the vegetables brown.
Add the garlic and the potato and cook another 5 minutes. While the vegetables are cooking, chop the artichoke quarters into 1/2-inch pieces and add them to the saucepan. Add the salt and cook, covered, 10 minutes to begin marrying the flavors. Add the broth and bring the mixture to a simmer over medium-high heat. Reduce the heat to medium-low and cook until the vegetables are soft enough that you can smash them between your fingers, 25 to 30 minutes.
Make the Parmesan Chips, if using: Measure the cheese into 1 1/2-tablespoon mounds in a large, dry nonstick skillet. Leave plenty of space in between; you'll be able to cook 4 to 5 mounds per batch. Gently spread each mound into a thin round with your fingers.
Heat the skillet over low heat until the cheese melts. It will begin to bubble and finally, after 3 to 5 minutes, it will begin to brown around the edges. Sliding the tip of a fork or a thin spatula under one edge, flip the chip and continue cooking until the second side is lightly browned, 3 to 5 minutes. (These chips can also be made by baking them at 325 degrees for 10 to 12 minutes on a nonstick baking sheet or baking pan. The result is lacier and more delicate, and the flavor is not quite as "browned," but this method is incredibly easy.)
Transfer the soup mixture into a large mixing bowl and wipe the saucepan clean. Puree the soup in a blender on high speed until light and smooth, about 30 seconds. Do this in 3 additions to keep from overflowing the blender. As each batch is pureed, pour it through a fine strainer into the saucepan. Stir the soup that's in the strainer to help it pass through. Return the saucepan to medium-low heat.
In a bowl, stir together the whipping cream and the egg yolks until smooth. When the puree has neared a simmer, spoon 1/2 cup of it into the cream/egg mixture and whisk until smooth. This "tempers" the egg yolks, cooking them slightly, so they won't curdle when added back to the saucepan.
Slowly whisk the cream/egg mixture back into the saucepan and continue to cook, whisking frequently, until the soup has thickened slightly and the texture has become silken, about 5 minutes. Do not let the soup boil or the egg will curdle.
Ladle about 1/2 cup of hot soup into a small soup bowl and garnish with a crisp Parmesan chip or grated Parmesan in the center.
This recipe yields 8 to 9 servings.
Each of 9 servings: 145 calories; 648 mg. sodium; 56 mg. cholesterol; 9 grams fat; 3 grams saturated fat; 13 grams carbohydrates; 5 grams protein; 3 grams fiber.
Source:
The Los Angeles Times, 03-12-2003
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