Artichoke Soup Puree
6 servings
75 minutes
Artichoke cream soup is an elegant dish of French cuisine that impresses with its delicate taste and refined aroma. Artichokes, known for their mild bitterness and nutty notes, transform into a velvety puree infused with creamy softness and the aroma of sautéed onions and garlic. Historically, artichokes were highly valued in French gastronomy, symbolizing exquisite taste and culinary sophistication. This soup is perfect for serving at a formal dinner or as a warming dish on a cool day. The finishing touch is the sautéed onions and fresh parsley that add zest and freshness to the soup. Serving it with a glass of white wine and a crispy baguette allows one to experience the true magic of French cuisine.
1
Chop the onion and sauté it in butter, add minced garlic.
- Onion: 5 head
- Butter: 75 g
- Garlic: 1 clove
2
Clean the artichokes from tough scales and chop them, boil in slightly acidic lemon water, place in a pan with onion and garlic, cover, and sauté for 2-3 minutes.
- Artichokes: 1 kg
3
Pour in the broth, bring to a boil, and cook covered until the vegetables are soft. Blend until smooth. Strain through a sieve to remove tough artichoke bits.
- Vegetable broth: 1 l
4
Pour back into the pot, heat, season with salt and pepper, and add half of the cream.
- Single cream 10% fat: 300 ml
- Onion: 5 head
- Garlic: 1 clove
- Artichokes: 1 kg
- Vegetable broth: 1 l
- Chopped parsley: 6 tablespoons
5
For decoration, fry 4 onions in butter.
- Butter: 75 g
- Onion: 5 head
6
Pour the soup into bowls, sprinkle with fried onions, drizzle with cream, and garnish with parsley.
- Onion: 5 head
- Single cream 10% fat: 300 ml
- Chopped parsley: 6 tablespoons
