Cream Of Artichoke Soup With Chervil And Fried Artichokes
Posted by request...this recipe is from the panera bread cookbook: breadmaking essentials and recipes from america's favorite bakery-cafe by the panera bread team. Recipes by ward bradshaw and joel cammett. © 2004 by panera bread.
Steps
Bring the water to a boil in an 8-quart pot.
Trim the top third off each artichoke and discard , along with the stems.
The bottom two-thirds of each artichoke should remain in tact.
Set 2 artichoke bottoms aside , quarter the other 6 artichoke bottoms and toss with the lemon juice and olive oil.
Transfer quartered artichokes , lemon juice , and oil to the water and boil for 10 minutes.
Drain artichokes.
Melt 4 tablespoons of butter in a 4-quart pot and add the cooked artichokes.
Stir them over low heat for about 10 minutes , be careful not to let the butter burn.
Pour in the stock and boil for 20 minutes.
Melt the remaining 4 tablespoons of butter.
Dip the bread slices into the melted butter and saut over medium heat until golden brown , 3 to 4 minutes per side.
Add the cooked bread to the pot with the artichokes and simmer for 5 minutes.
Remove from heat and add the cream.
Season with salt and pepper to taste.
Puree the soup in a food processor , then run it through a .
Ingredients
water, artichokes, lemon, juice of, olive oil, unsalted butter, vegetable stock, country bread, fresh chervil, vegetable oil, heavy cream, salt & freshly ground black pepper