Foods | Cooking
Hints & Tips
This classic French Cream of
Artichoke Soup recipe is by Gerald Hirioven and his cookbook,
Bistro: The Best of Casual French Cooking. In this smooth and mellow soup, only the tender
hearts of the artichokes are used.
This delicious French Cream of Artichoke soup recipe and dinner menu were generously shared with my by Linda Sandberg of Newberg, OR. Linda belongs to a Gourmet Dinner
Group that delights in making wonderful foods that they share together. Check out
French Bistro Dining which includes this recipe.
More of Linda's great
Soup, Stew, and Chili Recipes.
Cream of Artichoke Soup Recipe - Creme D' Artichauts:
Yields: 6 to 8 servings
Prep time: 30 min
Cook time: 55 min
6 medium-sized uncooked whole
1/3 cup extra-virgin
onion, coarsely chopped
3 celery stalks, coarsely chopped
1 large russet
potato, peeled and coarsely chopped
6 cups good-quality chicken stock
1/3 cups hazelnuts (filberts)
1 teaspoon ground
2 cups heavy or whipping cream
1/3 cup Armagnac (cognac or dry brandy may be substituted)
How to purchase, store, prepare, cook, & eat artichokes (with photos).
You could substitute frozen artichoke hearts, if desired.
Cut the top halves of the artichokes off and discard. Trim the
stems flush with the bottoms. Peel back the outer leaves and discard, until you
reach the pale green inner leaves. Peel back the leaves and, using a spoon,
scoop out the prickly choke and discard. Cut each artichokeinto eights; set aside.
Preheat oven to 400 degrees F.
In a large saucepan over medium-high heat, warm the olive oil. Add the onion and celery; sauté
approximately 8 to 10 minutes until golden brown. Add the artichokes, chopped
potato, and chicken stock; bring just to a boil. Reduce heat to medium, cover,
and simmer until slightly thickened and the flavors have blended, approximately 45 minutes.
While the soup is cooking,
spread the hazelnuts in a single layer on a baking sheet and toast in the oven
for 5 minutes. Remove from oven and spread the warm nuts on a kitchen towel.
Cover with another kitchen towel and rub gently against the nuts to remove as
much of the skins as possible. Let cool, then coarsely chop and set aside.
Working in small batches,
transfer the soup to a blender or food processor fitted with a metal blade.
Blend or process on high speed until smooth and creamy, approximately 1 minute.
Strain the pureed soup through
a fine-mesh sieve back into the saucepan to remove any fibers. Add the salt,
white pepper, cream, and Armagnac; bring to a simmer over medium heat, stirring to mix well.
Ladle the soup into warmed soup
bowls and sprinkle with the chopped hazelnuts. Serve immediately.
Makes 6 to 8 servings.