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🍽️ Creamy Artichoke Tomato Soup with Tender Lamb and Wild Garlic

302 kcal · 30 min · 4 servings

Ingredients

• 2 large artichokes
• 1 lemon (juice)
• 1 onion
• 1 garlic clove
• 3 tbsp olive oil
• 1 tbsp tomato paste
• 150 ml dry white wine
• 4 tomatoes
• 800 ml vegetable broth
• salt
• pepper
• 1 handful wild garlic
• 1 tbsp butter
• 400 g lamb fillet

Instructions

1. 1. Separate the stems from the artichoke heads.
2. 2. Cut out the tough bottom parts of the heads.
3. 3. Remove the outer leaves and the tough inner choke (the 'hay') from the bottoms.
4. 4. Cut the cleaned bottoms into thin strips.
5. 5. Place the strips immediately in a bowl of lemon water to prevent browning.
6. 6. Cut the stems into bite-sized pieces.
7. 7. Set the stems and soft leaves aside.
8. 8. Peel the onion and garlic.
9. 9. Dice the onion and garlic finely.
10. 10. Heat two tablespoons of oil in a pot.
11. 11. Sauté the onion-garlic mixture together with the artichoke leaves and stems.
12. 12. Stir in the tomato paste briefly.
13. 13. Deglaze the pan with wine.
14. 14. Wash the tomatoes.
15. 15. Remove the hard stem ends of the tomatoes.
16. 16. Add the tomatoes to the pot.
17. 17. Add the prepared artichoke bottoms to the soup.
18. 18. Let the soup simmer for about five minutes until the bottoms are cooked through.
19. 19. Wash the wild garlic.
20. 20. Pick the leaves off the stems.
21. 21. Heat some butter in a small pan.
22. 22. Sauté eight nice wild garlic leaves briefly.
23. 23. Set the sautéed leaves aside for later garnishing.
24. 24. Finely chop the remaining wild garlic.
25. 25. Stir the chopped wild garlic into the soup.
26. 26. Season the soup with salt and pepper to taste.
27. 27. Rinse the lamb meat briefly.
28. 28. Pat the meat dry with kitchen paper.
29. 29. Season the meat generously with salt and pepper.
30. 30. Heat the remaining oil in a pan.
31. 31. Fry the lamb on all sides.
32. 32. Fry the meat for three to four minutes until browned on the outside but still pink inside.
33. 33. Slice the fried lamb into thin slices.
34. 34. Ladle the hot soup onto the plates.
35. 35. Place the lamb strips on or next to the soup.
36. 36. Garnish the dish with the wild garlic leaves set aside earlier.
37. 37. Serve the dish immediately.

Nutrition per serving

• kcal: 302
• Protein: 26 g · Fett/Fat: 15 g · Carbs: 8 g