Cream of Artichoke
Soup with Truffled Crème Fraîche – Print This Recipe
Yield: 20
portions
Artichoke Soup
- Artichokes,
large 40 ea
- Butter
150 g/5.29 oz
- Onion,
cut into medium dice 200 g/7.05 oz
- Garlic,
coarsely chopped 15 g/.52 oz
- Chicken
stock 4.4 kg/9 lb 11.2 oz
- Heavy
cream 1.1 kg/2 lb 6.88 oz
- Salt
75 g/2.64 oz
Truffled Crème
Fraîche
- Crème
fraîche 300 g/10.58 oz
- Heavy
cream 200 g/7.05 oz
- Black
truffle salt 3 g/.11 oz
- Black
truffle trimmings, finely chopped 20 g/.71 oz
- Black
truffle, thinly sliced 100 g/3.53 oz
- For the Soup: Place the artichokes
in a large pot with enough cold salted water to cover them. Bring them to
a boil and then simmer until tender, 12 to 15 minutes.
- Once
they are cooked, remove the leaves, the stem, and the fibrous cap over the
heart of the artichoke.
- In a
sauce pot, melt the butter over medium-high heat and sweat the onion and
garlic until tender; stir in the artichokes and cook for 5 more minutes or
until the onion is translucent.
- Add
the stock and the cream and bring to a boil. Purée with a beurre mixer
until smooth, and then purée further with a commercial blender. Season
with salt.
- Pass
the soup through a fine-mesh sieve. Cool over an ice bath or keep it hot,
covered, in a soup warmer at 82°C/180°F. It will keep for 2 days in the
refrigerator.
- For the Truffled Crème Fraîche: Combine
all of the ingredients in a mixer bowl and whip until stiff peaks form.
Reserve in the refrigerator during service. Adjust seasoning if needed. It
may need to be re-whipped a few times during service. Discard after 48 hours.
- To Pick Up: Pour 350 g/12.35 oz of
hot artichoke soup into a soup bowl.
- Spoon
a 45-g/1.58-oz quenelle of truffled crème fraîche down the center of the
bowl. Place 3 or 4 slices of truffle next to the quenelle of crème fraîche.
Serve immediately.
Recipe taken from: The Modern Café
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