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Cream of artichoke soup

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Cream of artichoke soup

At a glance

Serves:
4
Difficulty:
Easy
Cost per serving::
Económica
Method:
10 min.
Preparation:
20 min.
 
 
© BeckyLawton

Ingredients

    • 8 artichokes
    • 2 leeks
    • 1 sweet onion
    • 2 Cloves garlic
    • 150 gr. of boletus
    • Rind of 1 lemon
    • Parsley
    • Virgin olive oil
    • Butter

Method

  1. Chop the leek, onion and garlic, and lightly saute with a little oil and a tablespoon of butter. Add most of the chopped mushrooms, reserving some for later.
  2. Clean the artichokes, removing the outer leaves, tips, and tiny hairs from the center.
  3. Chop and add to the pan. Season. Cook for a few minutes and add enough water so as to cover them by about an inch. When they are well cooked, blend, adding a little more water if necessary.
  4. Strain through a Chinois strainer and add salt. Saute the mushrooms you had kept aside. Top the cream with the sauteed mushrooms, chopped Parsley and some strips of lemon peel.

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