Beyond the oven: Cream of Artichoke and Gruyère soup2018-02-28
- Servings : 4
- Prep Time : 10m
- Cook Time : 30m
- Ready In : 40m
Baked artichokes are so tasty that sometimes it doesn’t even occur to us that there are other things to do with them. But as it’s still winter we suggest this delicious cream soup. Make the most of the short artichoke season!
- 10 round (not pointed) artichokes
- 1 medium onion
- 1 clove of garlic
- 1 handful of pine kernels
- 100 ml white wine
- 1 l. Organic Chicken Stock
- 200 ml Buckwheat Cuisine
- 100 g Gruyère cheese
- Olive oil
- Salt and 1 lemon
Clean the artichokes, and take off the toughest leaves to leave the hearts. Cut them in quarters and put them in a bowl with cold water and squeezed lemon juice to stop them turning brown (which they do very fast!)
Peel and finely chop the garlic and the onion and brown them in a saucepan with olive oil. Add the artichokes and cook for a couple more minutes. Add the pine kernels and the white wine. Cook them until the alcohol evaporates.
Add the stock and when it comes to the boil, let it simmer for 15 minutes. After this, remove the excess stock (depending on how thick you want the cream) and add the Buckwheat Cuisine, the grated cheese and stir well until all the ingredients are mixed together.
Take off the heat, whizz it up and add salt and pepper if necessary.
Serve with croutons and it's great!
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