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My recipe
Artichoke soup with cheddar cheese
Introduction
The artichoke is a precious ingredient, full of much needed vitamins and minerals. I will write 2 versions of this soup, normal and speedy.
- 10 artichokes
- 1/2 leek
- 700 ml vegetable broth (water)
- 2 medium-sized (1 large) potato
- 100 ml white wine
- 100 g grated cheddar
- 2 tbsp cream (optional)
- Salt, pepper, herbs and spices, pinch of sugar
- Chop the leek and saute until softened
- Trim the artichokes to remove the tough outer leaves, cut the remaining hearts in quarters and add to the pan with the leek
- Pour in the wine and simmer for 15 min on a medium heat
- In a separate casserole bring the broth to the boil and add potatoes, cook until half-done
- Add the artichokes with wine and leek, season and cook until the potatoes are done
- Transfer the soup to a food processor and blend until smooth, add the cream and spices
- Return to the casserole, bring to the boil again, serve sprinkled with the cheese or with the cheese croutons
SPEEDY VERSION
- 2 cans (350 g each) artichoke hearts
- 700 ml broth
- Dried leek or shallots
- 4 - 5 tbsp instant mash potatoes
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