ARTICHOKE SOUP

Artichoke Soup image

Provided by Jonathan Reynolds

Time 1h20m

Yield 8 servings

Number Of Ingredients 14

Ingredients

7 tablespoons unsalted butter
Sliced hearts from 5 large artichokes (leaves and choke discarded, stems peeled)
1 medium leek, white-and-light-green part, sliced and rinsed
6 garlic cloves, chopped
1/2 cup sliced yellow onion
3 shallots, sliced
8 ounces Yukon Gold potatoes, peeled and sliced
12 cups chicken or vegetable stock
1/2 bay leaf
2 sprigs thyme
4 sprigs parsley
1/4 teaspoon cracked black peppercorns
1/2 cup cream
Salt to taste

Steps:

In a large pot, melt 3 tablespoons of the butter and cook the artichoke hearts, leek, garlic, onion and shallots until tender but not brown. Add the potatoes and stock. Tie up the bay leaf, thyme, parsley and peppercorns in cheesecloth and add to the pot. Simmer, uncovered, 1 hour.
Remove and discard the herbs. Purée the soup and pass it through a fine strainer. When ready to serve, heat the soup and whisk in the remaining butter and the cream. Season with salt and serve.

Nutrition Facts : @context http, Calories 325, UnsaturatedFat 8 grams, Carbohydrate 26 grams, Fat 20 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 11 grams, Sodium 1085 milligrams, Sugar 9 grams, TransFat 0 grams

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