Creamy Artichoke Soup For Easter Brunch
Author: Coco Cooks
Recipe type: Soup
Prep time:
Cook time:
Total time:
- 2 whole raw leeks
- 2 whole raw artichokes
- 1 large leek
- 1 head of garlic
- 3-4 tablespoons olive oil
- 1 lemon
- 4-5 cups chicken or vegetable stock
- 1 large russet potato
- ½ cup heavy cream
- pink peppercorns crushed for garnish
- kosher salt and black pepper to taste
- > and black pepper
- Break down the artichokes but slicing off tops and stems.
- Trim to get to the center. Halve and remove any fuzzy center( the choke)
- above the stem and purple leaves if any. You want the
- tender heart of the artichoke.
- Soak in cold water with half a
- lemon to prevent discoloration and browning.
- Slice entire leek ( white and green part) and soak I cold water to remove
- dirt and grit.
- In a roasting pan toss the artichokes and
- leeks with olive oil and the remaining half of lemon juice.
- Season with salt and pepper.
- Slice tip of garlic fist and drizzle with olive oil.
- Wrap in foil and roast with the other veggies.
- Roast on high at 450FPeel and boil the russet
- potato.
- When deeply browned, remove vegetable and start
- pureeing with the chicken stock.
- Squeeze the garlic out of its papery skin and pulse with the other vegetables.
- Peel the skins off boiled potato.
- Add the potato to the blender for puree.
- Now take a strainer and strain the fibrous soup
- through a fine mesh strainer , forcing the liquid out with a
- stirring motion, with a pot or bowl underneath.
- You can use a food mill too.
- Once all strained, transfer the soup into a clean pot.
- Simmer on low.
- Add heavy cream.
- Reheat gently.
- Garnish with pink peppercorns and a bit of minced chives if you have some.
Recipe by COCO COOKS at https://www.coco-cooks.com/2016/03/creamy-artichoke-soup-for-easter-brunch/
3.5.3208