Cream Soup with Artichoke

👨‍🍳 Method

1. 1

   Peel the potatoes and slice them.

2. 2

   Chop the celery and onion finely.

3. 3

   Fill a bowl halfway with water and pour in the lemon juice.

4. 4

   Clean one artichoke at a time: break off the stem, remove the leaves and choke.

5. 5

   Place the artichoke bottom in the lemon water.

6. 6

   Heat the butter in a pan and add the onion and celery.

7. 7

   Stir-fry them on low heat for 5 minutes.

8. 8

   Add the potatoes and artichokes and let them cook for 5 minutes.

9. 9

   Pour in the vegetable stock and bring to a boil.

10. 10

    Season with pepper and salt.

11. 11

    Let simmer on low heat for 45 minutes.

12. 12

    Blend the soup with an immersion blender and strain through a coarse sieve.

13. 13

    Bring back to a boil and skim.

14. 14

    Whisk the egg yolk with half of the cream.

15. 15

    Whip the rest of the cream until soft peaks form and chop the chives.

16. 16

    Remove the soup from the heat and stir in the cream.

17. 17

    Do not boil again and season to taste with pepper and salt.

18. 18

    Divide the soup over the bowls and garnish with the cream and chives.