Artichoke Cream Soup
For lovers: Artichoke cream soup with olives and almonds! Artichokes are said to be erotically stimulating. Whether that is true, everyone must try it for themselves.
Ingredients
- 800 g artichokes (2 artichokes)
- 0.5 lemon
- 1 onion
- 2 Garlic cloves
- 4 tbsp olive oil
- 125 ml dry white wine
- 500 ml vegetable broth
- 50 g green olives (pitted)
- 1 tbsp almond slivers
- 50 ml heavy cream
- Salt
- Pepper
Instructions
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1.
Break off the stems of the artichokes, pulling out as many filaments from the flower heads as possible.
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2.
Remove the tough outer leaves generously and cut off the upper third of the flower with a large sharp knife.
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3.
Squeeze the lemon. Mix 1-2 tbsp juice with some cold water in a bowl. Cut the artichokes into rough wedges, remove the stems from the flower head pieces. Roughly chop the flower heads and place them in the lemon water.
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4.
Peel and dice the onion and garlic.
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5.
Heat 3 tbsp olive oil in a pot. Sauté the onion and garlic until translucent, stirring constantly. Drain the artichoke pieces, add them to the pot and sauté for about 3 minutes.
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6.
Add the white wine, letting it reduce by about two-thirds over high heat.
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7.
Pour in the broth, bring to a boil once, then simmer on medium heat for 35 minutes.
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8.
Meanwhile, finely chop the olives and mix with the remaining olive oil in a small bowl.
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9.
Toast the almond slivers in a dry pan until golden yellow, stirring frequently. Remove and let cool.
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10.
Puree the soup with an immersion blender, then strain through a fine sieve into a pot. Add the cream, bring to a quick boil, season with salt, pepper, and remaining lemon juice, and ladle into bowls. Garnish with almonds and the olive oil mixture.
