Dublin Evening Cream Soup
5 servings
60 minutes
Dublin Evening Soup is the true embodiment of a cozy dinner on a rainy day. Its delicate creamy texture is created by a blend of artichokes, cream, and egg yolks, while the deep, rich flavor comes from beef broth made with root vegetables and onions. This recipe transports you to an old pub in the heart of Dublin, where warmth and friendly conversations abound. A light spiciness from black pepper and the freshness of dill complete the composition, making the soup perfectly balanced. Serve it with crispy baguette croutons to highlight its velvety texture. A great choice for a family lunch or a leisurely evening with a glass of good wine.
1
Boil broth from beef with whole roots and onion
- Beef: 1 kg
- Carrot: 2 pieces
- Onion: 1 piece
- Parsley root: 1 piece
- Celery root: 1 piece
2
Strain and put on low heat
3
Add cleaned artichokes. Boil for 40 minutes
- Artichokes: 20 pieces
4
Then remove the artichokes and strain them twice through a sieve.
5
Fry the flour in butter, mix it with pureed artichokes, cream, egg yolks, and a small amount of hot broth.
- Wheat flour: 1 tablespoon
- Butter: 1 tablespoon
- Cream: 1 glass
- Egg yolk: 2 pieces
6
Add the resulting mass to the broth, stir, and cook for 10 minutes, stirring continuously and not bringing to a boil.
- Water: 2 l
7
Season the ready soup with salt, pepper, and sprinkle with chopped greens.
- Salt: to taste
- Ground black pepper: to taste
- Dill: 0.5 bunch