Cooking Secrets California/Kathleen Devanna Fish 2000

Puree of Artichoke Soup
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6 2 hours


INGREDIENTS:
8 to 10 large artichokes 6 lemons 1 gal water
2 yellow onions 1/4 cup olive oil 8 garlic cloves, chopped
3 red tomatoes, halved 3 qts chicken stock 1/4 bunch fresh thyme
1-1/2 cups cream salt and pepper to taste Tabasco to taste



1 Trim the tops and tough parts of the stem from artichokes. Peel tough outer leaves from artichokes and discard. Trim the artichokes almost down to the hearts. Cut the artichokes into quarters. Squeeze the juice of 6 lemons into the gallon of water. Place quartered artichokes into the lemon water. Set aside.
2 In a stock pot, saute the onions in olive oil until they begin to brown. Add the garlic and saute for 1 to 2 minutes. Add the tomatoes, chicken stock and thyme into the stock pot. Add the reserved artichokes, discarding the lemon water and simmer for 1-1/2 hours, until the artichokes are soft. Remove from heat.
3 Pass the soup through large holes of a food mill or process in a blender until smooth.
4 Return the soup to a boil and add the cream. Remove from heat and season to taste with salt, pepper and Tabasco.

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