Creamy Artichoke Soup With Lemony Mushrooms Recipe - Cooking Index
Creamy Artichoke Soup With Lemony Mushrooms Recipe - Cooking Index
It's a lovely and interesting first course, hot or cold, and goes well with chops and chicken or strong seafood. Serve fairly generous portions to 4 people. The soup looks lovely in flat soup plates, garnished with those savory mushrooms.
Courses: Soup| 1 | Artichoke bottoms - (13 oz) | |
| 1 | Potato - quartered | |
| 1 | Onion - quartered | |
| 4 cups | 948ml | Vegetable or chicken stock |
| Salt - to taste | ||
| Freshly-ground white pepper - to taste | ||
| 1 cup | 237ml | Whipping cream |
| Garnish | ||
| 4 | Mushrooms - (to 6) - thinly sliced | |
| 1 tablespoon | 15ml | Lemon juice |
Bring stock to a boil in a large saucepan -- then add artichokes, potato, onion, and seasonings. Reduce heat, partially cover, and simmer for about 30 minutes, until the vegetables are tender. Puree the soup then press through a sieve, discarding solids.
Meanwhile, saute mushrooms over high heat in a little butter and 1 tablespoon of lemon juice, stirring often. Cook until dark around the edges and concentrated -- the liquid will have totally evaporated.
When ready to serve, reheat the puree, stir in the cream, and bring to a simmer. Ladle into bowls and sprinkle with mushrooms. This soup can also be served cold.
Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com
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