Velvety Soup with Artichokes скачать в хорошем качестве

Velvety Soup with Artichokes

Velvety Soup with Artichokes Ingredients The scraps of 4 artichokes 1 leek 2 potatoes 30g butter salt and pepper crusty bread We use the waste, the peels, the leaves of 4 artichokes. Wash all scraps with cold water. With scissors and patience we remove all the thorns from the artichokes and cut them into small pieces, only the thorn is thrown away. Boil the artichokes for one hour in 2 liters of water. Low fire. When the artichokes are almost cooked, prepare the base for the soup. In a soup pot 30 grams of butter or olive oil, A leek cleaned, washed and cut into small pieces. Sauté for 5 minutes. Add 2 large potatoes, about 300 g in total, and cover with artichoke broth. With a vegetable mill, separate the cooked artichoke pulp from the skins. Add the artichoke pulp to the soup. Salt and pepper, chopped fresh rosemary to taste. Leave to cook for about 20 minutes. Grind with an immersion blender. Taste for salt, a handful of Parmesan to taste. Serve in a cup with croutons or cereals cooked on the side.