Artichoke veloute soup recipe
Recipe for artichoke veloute soup
Prepare a white roux with 40 g (1 1/2 oz,3 tablespoons) butter and 40 g ( 1 1/2 oz, 6 tablespoons) flour. Moisten with a generous 750 ml (1 1/4 pints, 3 1/2 cups) chicken consomme. Blanch 8 small artichoke hearts, cut into slices. and simmer in 40 g (1 1/2 oz, 3 tablespoons) butter for about 20 minutes. Add them to the consomme, bring to the boil and cook until the vegetables break up. Reduce the mixture to a putee in a food processor or blender. Dilute with a little consomme to obtain the desired consistency and heat. Remove from the heat and thicken the soup with a mixture of 3 egg yolks beaten with 100 ml (4 fl OZ, 7 tablespoons) double (heavy) cream. Finally, whisk in 75 g (3 oz, 6 tablespoons) butter. Reheat but do not boil.