CREAM OF ARTICHOKE SOUP Recipe
This appetizing Cream of Artichoke Soup is flavored with onion and bay leaves, and garnished with liberal seasoning!
Ingredients
Jerusalem artichokes - 2 pounds
Celery – few sticks or Bay leaves - 2
Butter or fat - 1 ounce
Medium onion - 1
Milk (or white stock) - 2 pints
Seasoning – as per taste
Cream - 1/4 pint
Paprika and croutons – for garnishing
Cold water – to dip artichokes
Lemon – a slice
Directions
GETTING READY
1. Take a pan of cold water and add a slice of lemon to it.
2. Scrub artichokes and peel it. After peeling, dip artichokes in the water and slice it while it is still under the water.
3. Cut onions and celery into small pieces.
MAKING
4. In a pan, melt fat or butter.
5. Add artichokes, celery and onions. Let it simmer. Ensure that it does not brown and turn it constantly.
6. Pour stock or milk. Bring it to a boil and let it simmer for 30 minutes.
7. Strain and return to pan.
8. Season to taste. Bring it to a boil again.
9. Remove from flame. Add cream
SERVING
10. To serve Cream of artichoke soup, pour into tureen. Top it with paprika accompanied with croutons.
1. Take a pan of cold water and add a slice of lemon to it.
2. Scrub artichokes and peel it. After peeling, dip artichokes in the water and slice it while it is still under the water.
3. Cut onions and celery into small pieces.
MAKING
4. In a pan, melt fat or butter.
5. Add artichokes, celery and onions. Let it simmer. Ensure that it does not brown and turn it constantly.
6. Pour stock or milk. Bring it to a boil and let it simmer for 30 minutes.
7. Strain and return to pan.
8. Season to taste. Bring it to a boil again.
9. Remove from flame. Add cream
SERVING
10. To serve Cream of artichoke soup, pour into tureen. Top it with paprika accompanied with croutons.
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