Everyone loves party food, so making it pretty is a bonus. We love to eat artichokes, so why not make a pretty presentation.
I keep playing around with my camera's settings.
Here's the recipe:
Serves 8-10
5 artichokes or 1 can artichoke bottoms
1/2 cup butter
1 cup chopped onions
7 cups chicken stock
1 cup dry white wine
1/2 pound of potatoes, peeled and diced
1 cup heavy cream
sea salt and freshly ground pepper
vegetable or potato chip to serve (optional)
For the two artichoke cups:
2 large artichokes
a bunch of thyme
sea salt and freshly ground pepper
To make the artichoke cups, use a sharp knife to cut the top
1/2 inch from the artichokes and trim the stems.
Using scissors, cut the pointed edges off each leaf.
Place the artichoke bottoms up in a steamer, adding the thyme, sea salt and pepper.
Cover and cook about 30-40 minutes.
When an outer leaf pulls away easily or a fork, is easily inserted in the center, the artichoke is cooked.
Drain the artichokes upside down until cool. Using a large spoon, hollow out the center of each artichoke , so that it is large enough to fit a small cup. This is the cup in which the soup will be served.
To make the soup, cut the artichokes bottoms into quarters.
In a large pot, melt the butter and saute the onions for about 5 minutes. Add the stock, wine, and potatoes. Simmer until the potatoes and artichokes are tender. Let cool.
Puree the soup in a blender ....
When ready to serve, whisk in the cream. Ladle into artichoke cups, garnish with chip. Soup can be frozen.
Enjoy! Thanks again for visiting.
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Fab recipe! Looks lovely and artichokes are a real delicacy. Bookmarking this. Take care X
ReplyDeleteLinda, I love artichokes, too. This looks delicious so I will have to make some. The artichoke soup would be very nice to serve to guests at dinner. You have probably done that to rave reviews. --------------Shannon
ReplyDeleteI like the presentation! Looks great!
ReplyDeleteLooks great and so are the photos. I like artichoke can't seem to get the fam to eat it though..
ReplyDeleteHi Linda,
ReplyDeleteLooks and sounds delicious! You are quite the little chef! I need you here at my house! Gina
I can imagine how delicious with all that creamy goodness. And what a beautiful way of presenting it, Linda!
ReplyDeleteHey, I enjoyed your post. Very sophisticated soup. I found it via Stone Gable's On the Menu Monday. I have linked in some rhubarb and banana jam I made to use up some bananas that were turning brown. Have a nice week.
ReplyDelete