Summary

Ingredients

• 8 artichoke (s)
• 2 slices lemon (s)
• 3 shallot (s), finely diced
• 1 clove garlic, crushed
• 40 g butter
• 25 g flour
• 750 ml chicken broth
• 250 ml artichoke (s) - water
• salt and pepper
• 125 g double cream
• 1 egg yolk
• 1 tablespoon chives, cut into small rolls

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Instructions

1. Put the prepared artichokes on top with fresh water and lemon wedges and cook for about 1/2 hour. Take out, remove leaves and hay, save cooking water.
2. Heat the butter, sauté the shallots, pour in the garlic and flour and sweat until golden. Deglaze with the chicken stock and artichoke boiling water, simmer for 20 to 25 minutes.
3. Add the artichoke hearts after 10 minutes, season with salt and pepper. Puree the soup or strain it through a sieve.
4. Mix the double cream with the egg yolk and add to the soup while stirring. Don`t let it boil anymore. Season to taste and serve sprinkled with chives.