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Artichoke with egg yolk, double cream, pepper powder and salt
Published On: 31 Jul 2011
English: Pepper Powder
telugu: Miriyaalu / Miriyala Tige / Savyamu
kannada: Menasina Kalu / Karimenasu / Ollemenasu / Menasu
hindi: Kalimirchi / Kada Mari
Bengali: Goal Morich / Kala Morich
Gujarati: Mari / Kadamari / Kalamari / Kalomirich / Golmirich / Kala-Mircha
Konkani: Miriyakonu / Mirsang / Miire / Mirin
Marathi: Mire / Kale Miri
Tulu: Eddae Munchi
Urudu: Kali Mirch / Siah Mirch
for more details, click the name of the ingredient
Bengali: Laban / Noone
For preparing artichoke soup, cut the stem from the base of the artichoke and remove the leaf tips. Wash it well.
Cook it with 280 ml of water for 15 minutes, covered on high flame.
Turn the artichokes, re-cover it and continue cooking for 15 minutes.
Scrape the flesh of the leaves, remove the hairy choke and dice its bottom.
Mix the pulp from the leaves and diced bottom in 1 litre of hot water. Cook it on high flame for 13 minutes.
Blend the soup.
Beat the egg yolk and cream.
Stir in 3 tbsp of hot water and strain it into the soup.
Season with salt and pepper powder.
Re-heat the soup on high flame for 3 minutes, stirring in between.
Artichoke soup is ready. Serve hot.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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