Artichoke
Soup
(appetizer
for about 8)
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Wash and trim all inedible leaf portions
from: |
| 6-8 |
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artichokes (or use 12 baby
artichokes) |
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Put them in a thick saucepan and cover
with: |
| 1-2 |
c |
soup stock |
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Add: |
| 1 |
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small white potato, cubed |
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and boil until everything is soft. |
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Meanwhile, roast and peel: |
| 1 |
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ancho chili |
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Puree everything, adding stock if necessary.
Return to the saucepan and keep warm until ready to serve. The final
consistency should be fairly thick, like hot fudge sauce. Correct
the seasoning with: |
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salt |
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white pepper |
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Serve in very small bowls or cups, with
a decorative line of sour cream and a sprig of cilantro. |
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Notes &
Variations:
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This is very rich and complex, and should
be served in small portions.
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You can used canned (not marinated) artichokes,
and even canned anaheim or poblano chilies, if necessary. If you
use canned chilies, consider correcting the seasoning with 1/8 t chili
powder.
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Try leaving out the chilies altogether and
using fresh mint instead.
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See notes for artichoke
cleaning instructions.
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