Name: Artichoke Soup
Prep time: 30 min
Total time: 30 min
Ingredients: 4 nos Artichokes (perennial thistle of the Cynara genus originating in Southern Europe); 1 no Egg yolk; 4 tbsp Double cream; Pepper powder (As reqd); Water (As reqd); Salt (As reqd)

Artichoke Soup

Artichoke with egg yolk, double cream, pepper powder and salt

Print Recipe

Prep Time 30 mins

Total Time 30 mins

Cuisine Continental

Servings people

Ingredients

4 nos Artichokes perennial thistle of the Cynara genus originating in Southern Europe
1 no Egg yolk
4 tbsp Double cream
Pepper powder As reqd
Water As reqd
Salt As reqd

Instructions

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.