Cream of artichoke soup
Ingredients
11
Steps
6
Serves
6
Cook Time
40-50 Min
Ingredients
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Put the artichokes in a bowl with the lemon slices, and cover with water.
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Melt the butter in a large saucepan over a low heat. Add the onions and garlic, and sweat gently for 3–4 minutes until soft.
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Drain the artichokes, discarding the lemon, and add to the pan. Mix well and sweat gently for 2–3 minutes without allowing to colour.
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Add the stock, bay leaves, nutmeg and lemon juice. Season with salt and pepper. Bring slowly to the boil, then cover and simmer gently for about 30 minutes.
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Discard the bay leaves. Cool the soup slightly, then purée in a blender or food processor until smooth.
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Pour the soup into a clean pan and bring to the boil. Reduce the heat, stir in the cream and cook gently, without boiling, for 2 minutes. Serve immediately