Artichoke Soup Puree
4 servings
30 minutes
Artichoke puree soup is a delicate and refined dish that adds a touch of sophistication to any meal. Historically, artichokes were popular in Europe, especially in French and Italian cuisine, but this recipe has harmoniously integrated into Russian tradition as well. Rich beef broth gives the soup depth of flavor, while pureed artichokes provide a light creamy texture and a subtle nutty note. Soft cream and egg yolks make it particularly velvety, while crispy croutons add contrast. This soup is perfect as an elegant first course for a festive dinner or a cozy family lunch. It warms and provides a sense of comfort while remaining a true gastronomic delight.
1
Cook broth from beef and roots.
- Beef: 1 kg
- Carrot: 2 pieces
2
Clean the artichokes, wash them, put them in boiling broth, cook until done, and strain through a sieve.
- Artichokes: 20 pieces
3
Fry the flour in 1/2 tablespoon of oil, dilute with broth, boil, and mix with artichoke puree.
- Wheat flour: 1 tablespoon
- Butter: 50 g
- Artichokes: 20 pieces
4
Mix the yolks and cream with a glass of broth, then pour into the remaining broth while stirring constantly. Strain and bring to a boil.
- Cream: 0.5 glass
- Egg yolk: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
5
Serve with croutons.