Cream of Artichoke

Cream of Artichoke Soup is a velvety, comforting dish that brings together the earthy richness of Jerusalem artichokes with the creaminess of milk and a delightful hint of butter. This soup is a perfect choice for those seeking a warm and satisfying meal with a touch of elegance.

Jerusalem artichokes, also known as sunchokes, have a nutty and slightly sweet flavor that pairs wonderfully with the creaminess of this soup. The addition of a simple roux made with butter and flour, along with seasonings like salt and pepper, elevates the soup’s flavor profile.

In this recipe, we’ll guide you through the steps to create a delicious Cream of Artichoke Soup, and we’ll even add a twist by incorporating nasturtium leaves and blossoms for a unique variation.

INGREDIENTS:

For Cream of Artichoke Soup:

• 2 cups Jerusalem artichokes, sliced
• 2 quarts of cold water or milk (or 1 quart of each)
• 1 tablespoon butter
• 1 tablespoon flour
• 1 teaspoon salt
• 1 saltspoon of pepper
• 2 cups hot milk (or 1 cup of milk and 1 cup of cream)

For Cream of Artichoke with Nasturtiums (Optional):

• 1 handful of nasturtium leaves and blossoms, washed
• 1 tablespoon minced nasturtium leaves and blossoms (for garnish)

INSTRUCTIONS:

Let’s create a comforting Cream of Artichoke Soup:

Prepare the Artichokes:

1. Begin by scraping and slicing enough Jerusalem artichokes to yield 2 cups.
2. Place the sliced artichokes in a bowl and cover them with cold water. Allow them to stand for fifteen to twenty minutes.
3. After soaking, transfer the artichokes to a saucepan.

Cook the Artichokes:

1. Add 2 quarts of cold water or milk (or a combination of both) to the saucepan with the artichokes.
2. Let the mixture cook over low to medium heat for approximately an hour, or until the artichokes are thoroughly soft.

Prepare the Soup Base:

1. After the artichokes are tender, use a sieve to rub them through, combining them with 2 cups of the stock in which they cooked. Return this mixture to the saucepan.
2. Place the saucepan back on the heat, allowing it to come to a boil.

Create the Roux:

1. In a separate bowl, combine 1 tablespoon of butter and 1 tablespoon of flour, rubbing them together until a smooth paste forms.
2. Add this roux to the boiling soup and stir well.
3. Season the soup with 1 teaspoon of salt and a saltspoon of pepper. Allow it to cook for about ten minutes.

Incorporate the Milk (or Milk and Cream):

1. Add 2 cups of hot milk to the soup. If you prefer a richer texture, you can use 1 cup of milk and 1 cup of cream instead.
2. Stir the soup thoroughly, and let it come to a boil once more before serving.

VARIATION:

Cream of Artichoke with Nasturtiums:

To create a unique twist, add 1 handful of nasturtium leaves and blossoms to the soup before straining. Alternatively, you can add 1 tablespoon of finely minced nasturtium leaves and blossoms as a garnish before serving.

Now you have a beautifully crafted Cream of Artichoke Soup ready to be enjoyed. Whether you choose the classic version or the one with nasturtiums, this soup is a testament to the comfort and warmth that a well-made bowl of soup can provide. Serve it with a slice of crusty bread, and savor each spoonful of this delightful dish.