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Still in the concept of recipes and drinks, this time we will discuss about the title of the link http://homely-food.blogspot.com/2015/01/artichoke-soup.html.
Cuisine and food is indeed not going to end if we explore especially with a variety of very diverse menu we can learn one by one. No wonder a lot of mother and cyst in time now certainly adept at cooking because more and more knowledge about food, beverages and recipes - recipes else.
Okay hopefully what the admin share this time there is order and do good for my friend and direct all readers, we see a complete review of Artichoke Soup
Ingredients :
1/2 cup plus 2 tablespoons (1 1/4 sticks) butter, divided
1/2 onion, diced (about 1 1/4 cups diced)
2 tablespoons chopped garlic
1 teaspoon ground black pepper
1/2 teaspoon ground white pepper
3 tablespoons sherry
2 pounds drained artichoke hearts
1 1/3 cups chicken broth, more as desired
1 1/2 teaspoons sugar
Salt
1/4 cup flour
1 cup cream
1/2 onion, diced (about 1 1/4 cups diced)
2 tablespoons chopped garlic
1 teaspoon ground black pepper
1/2 teaspoon ground white pepper
3 tablespoons sherry
2 pounds drained artichoke hearts
1 1/3 cups chicken broth, more as desired
1 1/2 teaspoons sugar
Salt
1/4 cup flour
1 cup cream
How To Prepare :
1. In a medium, heavy-bottomed pot heated over medium-high heat until hot, melt 6 tablespoons butter. Add the onions and sauté until they begin to brown, 6 to 8 minutes, stirring frequently. Stir in the garlic and peppers, and continue to cook until the garlic is aromatic, 1 to 2 minutes.
2. Add the sherry and stir, scraping any bits of flavoring from the base of the pot. Stir in the artichoke hearts, chicken broth and sugar. Season with one-fourth teaspoon salt, or to taste.
3. Bring the mixture to a boil over high heat, then reduce the heatand simmer, loosely covered, for 30 minutes.
4. While the soup is simmering, make a roux: In a small saucepan, meltthe remaining 4 tablespoons butter over medium heat. Slowly rain in the flour and stir to form a roux. Continue cooking, stirring frequently, until the roux turns a light brown color, about 2 minutes. Remove from heat. This makes about one-fourth cup roux, more than is needed for the remainder of the recipe. The roux will keep, up to 2 weeks, covered and refrigerated.
5. When the soup has simmered for 30 minutes, uncover and slowly whisk in the cream. Thicken as desired with roux, whisking in 1 tablespoon at a time; you may not use all the roux.
6. Blend the soup using a stand or immersion blender, and strain ifdesired. Return the soup to the pot, adjust the thickness withadditional roux (to thicken) or broth (to thin), and taste once more for seasoning. This makes a scant quart of soup.
Servings: 2 to 4
2. Add the sherry and stir, scraping any bits of flavoring from the base of the pot. Stir in the artichoke hearts, chicken broth and sugar. Season with one-fourth teaspoon salt, or to taste.
3. Bring the mixture to a boil over high heat, then reduce the heatand simmer, loosely covered, for 30 minutes.
4. While the soup is simmering, make a roux: In a small saucepan, meltthe remaining 4 tablespoons butter over medium heat. Slowly rain in the flour and stir to form a roux. Continue cooking, stirring frequently, until the roux turns a light brown color, about 2 minutes. Remove from heat. This makes about one-fourth cup roux, more than is needed for the remainder of the recipe. The roux will keep, up to 2 weeks, covered and refrigerated.
5. When the soup has simmered for 30 minutes, uncover and slowly whisk in the cream. Thicken as desired with roux, whisking in 1 tablespoon at a time; you may not use all the roux.
6. Blend the soup using a stand or immersion blender, and strain ifdesired. Return the soup to the pot, adjust the thickness withadditional roux (to thicken) or broth (to thin), and taste once more for seasoning. This makes a scant quart of soup.
Servings: 2 to 4
Well how mother and cysts all, pretty easy and simple is not what is listed above, may be beneficial for all buddy.
Source: LA Times
