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● Artichoke Soup with Chanterelle Mushrooms
4 artichokes
juice of 1 lemon
3 tablespoons butter, divided
1 teaspoon sugar
1 clove garlic, minced
2 shallots, minced
1 medium potato, peeled and chopped
1 sprig thyme, plus extra
4 cups chicken stock
salt and freshly ground pepper
5 ounces chanterelle mushrooms, cleaned and sliced
Remove the tough, dark outer leaves of the artichokes. Cut off about 2 inches of the spiny top part, and scoop out the inner choke with a spoon or paring knife. Cut off the stem, and trim the base with a paring knife. Place the artichokes in a bowl of water with the juice of 1 a lemon to prevent them from browning. In a skillet over medium heat, warm 2 tablespoons of butter. Add the sugar, garlic and shallots, and cook for 2 minutes. Chop the artichokes, and add them to the skillet. Add the potato and thyme, and cook for another 5 minutes. Add the chicken stock, and bring to a boil. Cook for 5 minutes, or until the potatoes are tender. Season with salt and pepper to taste. Transfer the soup to a blender, and purée until smooth. Strain the soup back into the saucepan, and return to low heat to keep warm. Meanwhile, in a skillet over medium-high heat, warm the remaining tablespoon of butter. Add the mushrooms, and sauté for 5 minutes, or until browned. Season with salt and pepper to taste. To serve, ladle the soup into 4 bowls, add scatter the mushrooms on top. Garnish with a sprig of thyme. ● Serves 4
Wine
Suggestion, Light-Bodied with a delicate bouquet: Vetrere-Finis