Artichokes crémeux soup

🧂 Ingredients

• 8-10 pcs fresh artichoke hearts
• ¼ pc lemon
• 750 ml vegetable stock
• 100 ml milk
• 120 ml whipping cream
• Bay leaf – thyme
• Stale bread

Instructions

• 1 Cut the crust away from the bread, then cut the croutons. Heat a large amount of
  olive oil over medium heat in a sauté pan. Shallow fry the croutons until golden
  brown and crispy. Place the croutons on a kitchen towel and sprinkle some salt.
• 2 Place the cleaned quartered artichoke hearts in a large cooking pot with the
  lemon, vegetable stock, 50 ml olive oil, bay leaf, thyme and a good pinch of
  salt.
• 3 Bring to a boil, then simmer for 20-25 minutes until the artichokes are soft and
  tender.
• 4 Use a hand blender or place the cooked artichokes in the food processor (reserve
  a few to garnish the soup) and cover with the strained cooking water.
• 5 Blend until smooth before gradually adding milk to obtain a silky texture.
• 6 Pass the mixture through a fine mesh sieve and season to taste.
• 7 Pour the artichoke crémeux into the plate and garnish with pan fried artichoke
  pieces. Add croutons and spoon whipped cream on top.

Nutrition Info