ARTICHOKE PARMESAN SOUP
Steps:
- Chop the carrot, celery and onion into almost a purée in a food processor. Set aside.
- Drain the artichoke hearts and reserve the liquid. Place the artichoke hearts in the food processor and purée, using some of the liquid if necessary to facilitate puréeing. Set aside.
- Heat up the olive oil in a large saucepan, then add the puréed carrot, celery and onion and cook on high heat for 1 minute, stirring constantly because they can burn easily. Add the puréed artichoke hearts and their liquid and 4 cups water. Bring the soup to a boil on high heat, then reduce the heat to medium and let it simmer gently for 20 to 30 minutes, stirring every few minutes so that it doesn't stick to the bottom of the pan!
- Mix the cornstarch with 1 cup warm water in a small bowl, using your hands to make sure the cornstarch is fully dissolved, then add the mixture to the soup and bring it back to boil. If the soup is too thick for your taste, add a bit more water; if it is too thin, add a bit more cornstarch mixed with water. Don't overdo it, because a bit of cornstarch goes a long way.
- Add the cream to the soup and stir, then remove the pot from the stove. Add the grated cheese to the soup a bit at the time, using a whisk to work it into the soup so that it doesn't form large clumps. Add 1 tablespoon salt, then taste the soup and, if you think it is necessary, add the remaining 1 1/2 teaspoons salt.
ARTICHOKES PARISIENNE
I love artichokes. This recipe is delicious with poached eggs and a tangy sauce - a wonderful light meal.
Provided by evelynathens
Categories One Dish Meal
Time 50m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Mix first 7 ingredients in small bowl.
- Season to taste.
- Clean artichokes using lemon to prevent discolouration.
- Place artichoke hearts in heavy saucepan.
- Fill with cold water.
- Cover and boil until tender, approximately 30 minutes, drain and blot dry.
- Arrange 1 artichoke bottom on each plate.
- Top each with poached egg.
- Spoon mayonnaise over and serve with crusty bread.
Nutrition Facts : Calories 319.2, Fat 18.5, SaturatedFat 3.6, Cholesterol 221.7, Sodium 640.1, Carbohydrate 34.1, Fiber 11.6, Sugar 3.4, Protein 12.8
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