Artichoke Soup


Artichoke Soup

Artichoke with egg yolk, double cream, pepper powder and salt
Prep Time 30 minutes
Total Time 30 minutes
Cuisine Continental
Servings 3 people


  • 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


  • 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.
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