Artichoke Soup Recipe
Ingredients
| Garlic | 1 Clove (5gm), minced | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Olive oil | 1 Tablespoon | |
| 3 or 4 medium to large artichokes | ||
| 3 cups broth of choice or as needed | ||
| Lemon juice | 1 Tablespoon | |
| Black pepper | 1/2 Teaspoon | |
| Oregano sprig | 4 | |
| 4 green onions, chopped (white only) | ||
| Garlic | 1 Clove (5gm), minced | |
| Mushrooms | 6 Ounce, minced | |
| Butter | 2 Tablespoon | |
| 1/4 cup creamy mushroom concentrate | ||
| Half and Half | 1 Cup (16 tbs) | |
| 1/2 teaspoon each salt and white pepper | ||
| Dry white wine | 1/2 Cup (16 tbs) | |
Directions
In large kettle, saute garlic and onion in oil until translucent.
Add artichokes, broth, lemon juice, pepper and oregano and simmer, covered, until artichokes are very tender, adding more broth if needed.
Remove artichokes; strain and reserve broth.
Scrape edible portion from the artichoke leaves, remove and discard chokes and dice hearts, reserving 1 heart.
Dice this heart and reserve it for garnish.
Saute green onions, garlic and mushrooms in butter 3 minutes; puree with artichokes and 1 cup of the reserved broth.
Combine puree with creamy mushroom concentrate and remaining broth.
Heat, stirring, until smooth and slightly thickened.
Add cream, salt and pepper.
Reheat and adjust seasonings.
Just before serving, add wine and reserved diced artichoke heart.
Add artichokes, broth, lemon juice, pepper and oregano and simmer, covered, until artichokes are very tender, adding more broth if needed.
Remove artichokes; strain and reserve broth.
Scrape edible portion from the artichoke leaves, remove and discard chokes and dice hearts, reserving 1 heart.
Dice this heart and reserve it for garnish.
Saute green onions, garlic and mushrooms in butter 3 minutes; puree with artichokes and 1 cup of the reserved broth.
Combine puree with creamy mushroom concentrate and remaining broth.
Heat, stirring, until smooth and slightly thickened.
Add cream, salt and pepper.
Reheat and adjust seasonings.
Just before serving, add wine and reserved diced artichoke heart.
Chef
