Artichoke Soup with Chanterelle Crust
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 artichoke (s)
- Salt and pepper, whiter
- 1 tablespoon lemon juice
- 1 cup milk
- 2 cups vegetable stock
- 1 cup cream
- 1 handful chanterelles
- 1 tablespoon pine nuts
- 1 teaspoon sugar
- 2 tablespoon corn grits
- 1 teaspoon cornstarch
- 1 tablespoon butter, liquid
- 8 slices bread (dark sourdough bread)
- 1 tablespoon pumpkin seed oil
- some sprouts (radish)
Print Recipe
Pin Recipe Instructions
- Clean the artichokes and cut the clean bottoms into large pieces. Cook 3/4 of the way through in salted water that has been acidified with lemon juice. Remove from the water, pour in the milk and vegetable stock and cook until cooked, season with salt and pepper. Mix up, pass through a sieve, add the cream and heat again. Lather up before serving.
- Finely chop the pine nuts, clean the chanterelles and chop finely. Mix both together with the sugar, the corn grits, the starch and the melted butter, season with salt. The mass should be roughly crumbly. Spread thinly on baking paper or a silicone mat and bake in the oven at 180 ° C until golden brown. Let cool down.
- Cut the bread into very thin slices and let them dry in the oven at 50 ° C.
- Serving:
- Foam the soup with the blender and place in pre-warmed plates, break off 2-3 pieces of the crusts and lay them on, put on 1-2 bread chips, cut off some radish sprouts and sprinkle over the soup and drizzle a few drops of pumpkin seed oil over them.
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