Le Ricette

Cream of Artichoke Soup

di Academia Barilla

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Le ricette
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forma
PREPARATION TIME
50 min
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DIFFICULTY
Easy
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TYPE
First course


Ingredients for 4 people


8 artichokes Juice of
1 lemon
8 cups vegetable broth
2 1/2 tablespoons rice starch
3 1/2 tablespoons butter
2 egg yolks
1/2 cup Parmigiano Reggiano grated
Salt to taste



Ingredients


artichoke

Preparation 20 minutes preparation + 30 minutes cooking

1
Discard the tough outer leaves of the artichokes, cut in half lengthwise and discard the choke. Quarter and place in water with some lemon juice to prevent oxidation.

2
Melt butter in a wide pan over medium heat, stir in rice starch and cook for a couple of minutes. Add drained artichokes and vegetable broth. Cook for 25 minutes, remove from the heat and purée in a blender. Season with salt and pepper.

3
Strain the purée through a sieve to remove any strings. Before serving, add egg yolks and Parmigiano to the soup. Stir with a wooden spoon to combine and serve warm. Garnish with some crostini sprinkled with extra virgin olive oil.


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