Artichoke Soup

by MiaVarghese
Artichoke with egg yolk, double cream, pepper powder and salt
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Votes: 1
Rating: 5
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Cuisine Continental
Prep Time 30 minutes
Servings
people
Ingredients
  • Artichokes(perennial thistle of the Cynara genus originating in Southern Europe) - 4 nos
  • Egg yolk - 1 no
  • Double cream - 4 tbsp
  • Pepper powder(As reqd) -
  • Water(As reqd) -
  • Salt(As reqd) -
Cuisine Continental
Prep Time 30 minutes
Servings
people
Ingredients
  • Artichokes(perennial thistle of the Cynara genus originating in Southern Europe) - 4 nos
  • Egg yolk - 1 no
  • Double cream - 4 tbsp
  • Pepper powder(As reqd) -
  • Water(As reqd) -
  • Salt(As reqd) -
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. For preparing artichoke soup, cut the stem from the base of the artichoke and remove the leaf tips. Wash it well.
  2. Cook it with 280 ml of water for 15 minutes, covered on high flame.
  3. Turn the artichokes, re-cover it and continue cooking for 15 minutes.
  4. Scrape the flesh of the leaves, remove the hairy choke and dice its bottom.
  5. Mix the pulp from the leaves and diced bottom in 1 litre of hot water. Cook it on high flame for 13 minutes.
  6. Blend the soup.
  7. Beat the egg yolk and cream.
  8. Stir in 3 tbsp of hot water and strain it into the soup.
  9. Season with salt and pepper powder.
  10. Re-heat the soup on high flame for 3 minutes, stirring in between.
  11. Artichoke soup is ready. Serve hot.
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