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🍽️ Velvety Artichoke Cream

374 kcal · 30 min · 4 servings

Velvety Artichoke Cream Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Pull off the outer leaves of the artichokes until only the soft core remains.
  2. 2. Cut off the top third of the tough leaves with a sharp knife.
  3. 3. Squeeze a lemon and mix the juice with some cold water in a bowl.
  4. 4. Cut the artichokes into coarse pieces and remove the woody center.
  5. 5. Place the artichoke pieces immediately into the lemon water mixture.
  6. 6. Peel one onion and one clove of garlic.
  7. 7. Dice the onion and garlic into very small cubes.
  8. 8. Heat three tablespoons of olive oil in a large pot.
  9. 9. Add the onions and garlic to the hot oil.
  10. 10. Fry the vegetables while stirring until they are soft and translucent.
  11. 11. Take the artichokes out of the water and let them drain well.
  12. 12. Add the drained artichokes to the onion mixture in the pot.
  13. 13. Fry the artichokes for about three minutes.
  14. 14. Pour a splash of white wine into the pot.
  15. 15. Boil the liquid on high heat until only about one third remains.
  16. 16. Pour vegetable broth into the pot.
  17. 17. Bring the soup to a boil once.
  18. 18. Let the soup simmer on medium heat for 35 minutes.
  19. 19. Finely chop olives in the meantime.
  20. 20. Mix the olives in a small bowl with the remaining olive oil.
  21. 21. Toast almond slices in a dry pan until golden brown.
  22. 22. Take the almonds out of the pan and let them cool.
  23. 23. Puree the finished soup finely with an immersion blender.
  24. 24. Strain the soup through a fine sieve into a clean pot.
  25. 25. Stir cream into the soup.
  26. 26. Let the soup with cream come to a brief boil.
  27. 27. Season the soup with salt, pepper, and the remaining lemon juice.
  28. 28. Fill the hot soup into plates or bowls.
  29. 29. Sprinkle the soup with the roasted almonds.
  30. 30. Drizzle the olive-oil mixture over the soup to serve.

Nutrition per serving