Easy<\/p>\n
Approximately 150<\/p>\n
Serves 6<\/p>\n
15 minutes<\/p>\n
35 minutes<\/p>\n
50 minutes<\/p>\n
Creamy, smooth, and comforting, artichoke soup is a fantastic way to enjoy the subtle flavors of this vegetable. Enhanced with golden croutons for a crunchy texture, this easy and delicious recipe is perfect for cool evenings or as a sophisticated starter.<\/p>\n
For 6 people<\/p>\n
– Artichoke hearts: 400g
\n– Potato: 250g
\n– Vegetable broth: 500ml
\n– Thick cream: 150ml
\n– Medium onion: 1
\n– Olive oil
\n– Salt
\n– Pepper<\/p>\n
– Diced toasted croutons: 100g
\n– Thyme: 4 sprigs
\n– Tarragon: 1 sprig<\/p>\n
1. Chop the artichoke hearts into pieces. Peel, rinse, and dice the potatoes.<\/p>\n
2. Peel and quarter the onion.<\/p>\n
3. Place the onion in the blender. Set for 5 seconds at speed 6.<\/p>\n
4. Scrape down the sides, then drizzle in some olive oil. Set for 5 minutes at 100\u00b0C on speed 1 without the cap.<\/p>\n
5. Add the artichokes, potatoes, broth, salt, and pepper to the blender. Cook for 30 minutes at 95\u00b0C on speed 1 in reverse mode.<\/p>\n
6. After cooking, add the cream and blend for 45 seconds at speed 8.<\/p>\n
Distribute the artichoke cream into bowls. Sprinkle with croutons, thyme leaves, and chopped tarragon. Serve immediately.<\/p>\n
Use jarred natural artichoke hearts or frozen ones, thawed in advance.<\/p>\n\n\n