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Shopping ListRecipe: Cream of Artichoke Soup
Ingredients for 4 people
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- 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
Le Ricette
Cream of Artichoke Soup
di Academia Barilla
PREPARATION TIME
50 min
50 min
DIFFICULTY
Easy
Easy
TYPE
First course
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
Preparation 20 minutes preparation + 30 minutes cooking
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.
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.
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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