As you might imagine, even though this is a vegetable based soup, the heavy cream and caviar make it quite rich.
10 SERVINGS
- 5 large artichokes
- 8 cups water
- 6 cups chicken or canned low-salt broth
- 1 cup whipping cream
- caviar
Peel artichoke leaves and place in heavy large pot. Scoop out chokes and discard. Add artichoke bottoms to leaves in pot. Add 8 cups water and stock. Boil until leaves and bottoms are very tender, about 40 minutes.
Using slotted spoon, transfer artichoke bottoms to plate. Strain soup (reserve leaves for another use). Return soup to saucepan and boil until reduced to 5 cups, stirring occasionally, about 15 minutes. Add cream and artichoke bottoms and simmer 15 minutes. Puree soup in blender in batches. Return soup to saucepan. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
Reheat soup until warm. Divide among demitasse cups or teacups. Top each with a spoonful of caviar.
Related posts:
