Artichoke Soup


Artichoke Soup
For this recipe, we will first steam the artichokes, recover all the flesh, and prepare with shallot and milk a delicious soup.
16 K
Grade this recipe:
Keywords:
Last modified on: December 4th 2022
For 8 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 20 min.
Cooking: 30 min.
All in all: 50 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 15 min.
Artichoke Soup
Cook 8 globe artichokes as you normally do, let them cool.

Stage 2
Artichoke Soup
Remove all the leaves, then with a small spoon and for each one, remove the flesh that you will deposit in a bowl.

You can proceed by placing the leaf on the work surface...

Stage 3
Artichoke Soup
...or by holding it in your hand.

Stage 4 - 10 min.
Artichoke Soup
No secret, it's a bit tedious.

Stage 5 - 3 min.
Artichoke Soup
Remove the hay from the artichoke hearts, then cut them into small pieces and add them to the bowl.

Stage 6 - 3 min.
Artichoke Soup

Stage 7 - 1 min.
Artichoke Soup
In a saucepan over medium heat, melt 1.5 oz butter then add the minced shallots, salt and pepper, and cook for 1 minute.

Stage 8 - 4 min.
Artichoke Soup
Add the artichoke flesh, mix well, and cook, stirring occasionally, for 3 or 4 minutes.

Stage 9 - 8 min.
Artichoke Soup
Pour in 4 lb + 6.4 oz Milk, add 2 Bouquets garni, salt and pepper, and bring to a boil.

Lower the heat and simmer for 5 minutes.

Stage 10 - 2 min.
Artichoke Soup
After this time, remove from heat, add 14.1 oz cream and mix thoroughly.

Stage 11
Artichoke Soup
Check the seasoning, your artichoke soup is ready.
Remarks
The cream in step 10 can be replaced by 2 tablespoons of cornstarch diluted in cold water and blended in with the mixer.

If you want a thicker soup, add 1 potato cooked with the artichokes in step 8.

If you don't have a bouquet garni, replace it with a vegetable or poultry stock cube.
Keeping: Several days in the refrigerator, in a closed jar.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe150 RDI=60 %270 RDI=30 %250 RDI=40 %3,960 RDI=200 %16,590 RDI: 200 %
Per 100 g3 RDI=1 %5 RDI=1 %5 RDI=1 %90 RDI=4 %360 RDI: 4 %
Per person20 RDI=7 %30 RDI=3 %30 RDI=5 %500 RDI=30 %2,070 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, Celery
How much will it cost?
  • For 8 people : 11.30 €
  • Per person : 1.45 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Santiago Cake
Santiago Cake
Santiago cake (or Torta de Santiago) has a lovely moist texture. It is made with almonds and lemon and contains no butter or flour. This Spanish speciality from Galicia is still often decorated with the cross of St James.
April 24th 201671 K5 55 min.
Nanou's chocolate cake
Nanou's chocolate cake
A moist melting cake, very very chocolaty...
June 22th 2013277 K4.6 1 hour 45 min.
Exotic fruit tart
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.
May 27th 2020314 K5 2 hours 25 min.
Soft fruits in sabayon
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
February 21th 2011263 K3.9 50 min.
Finger biscuits
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
July 30th 2021337 K5 50 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-12-01)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page