About this recipe:This is a delicious creamy soup. Artichokes, potato, carrot, onion, celery, dry vermouth, chicken stock and cream are simmered together, to create this wonderfully smooth pureed soup.
4 whole artichokes
500ml chicken stock
125ml dry vermouth
1 potato, diced
1 small carrot, diced
1 onion, chopped
1 small stick celery, diced
2 cloves garlic, finely chopped
2 bay leaves
1/2 teaspoon dried marjoram
250ml whipping cream
4 tablespoons grated Pecorino Romano cheese
salt to taste
ground black pepper to taste
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Method Prep:25min › Cook:1hr40min › Extra time:2hr5min › Ready in:4hr10min
Steam the artichokes in 500ml water until tender (about 45 minutes) and reserve the liquid afterwards. Allow the artichokes to cool.
Scrape the flesh from the bottom third of each leaf and place in medium stock pot along with the artichoke liquid.
Remove fuzzy choke from each artichoke bottom and discard.
Coarsely dice the artichoke bottoms and place in the stock pot. Next add chicken stock, vermouth, potato, carrot, onion, celery, garlic, bay leaves and marjoram. Simmer until the vegetables are very tender and the liquid is reduced by 1/3, about 45 minutes.
Puree the soup in a liquidiser and return to the pot.
Add the cream and the cheese and heat through but do not boil. Add salt and pepper to taste. Serve with croutons on top.