Artichoke Soup with Shrimp Skewers
Artichoke Soup with Shrimp Skewers
Ingredients
- 5 large artichoke hearts fresh and trimmed
- 5 Tbsp butter divided
- 1 medium leek sliced and rinsed, white/green parts only
- 7 cloves garlic finely chopped
- 1/2 cup shallots finely chopped (you can use yellow onions if shallots are unavailable)
- 8-9 oz. Yukon Gold potatoes peeled and diced
- 12 cups low sodium chicken broth vegetable broth can be used
- 1/2 bay leaf
- 2 sprigs thyme fresh
- 5 sprigs parsley fresh
- 1 sprig mint fresh
- 1/3 cup cream
- 1/3 tsp cracked black peppercorns
- Kosher salt and cracked black/red pepper to taste
Instructions
- Begin to peel off leaves from around artichoke until you find thistle choke in the center.
- Using a small knife, remove choke and throw it away.
- Cut tough skin of stems and throw away.
- Leave roughly 1 1/2 inches of stem on artichoke hearts.
- Roughly chop hearts into small pieces, about 1/3 inch in thickness.
- In a large pot over medium heat, melt butter and add artichoke hearts, leek, garlic and shallots.
- Cook until tender but do not let them brown. About 1-2 minutes.
- Add stock to pot and diced potatoes.
- In cheesecloth, place bay leaf, thyme, mint and parsley, as well as the peppercorns, and add to pot.
- Bring soup to a high simmer over medium-high heat, then lower back to medium heat.
- Cook uncovered. About 1 1/4 hours.
- Remove cheesecloth.
- Using a handheld mixer, mix soup to desired texture.
- Just before serving soup, heat to a simmer and stir in remaining butter and cream.
- Season with salt and crushed black and red pepper to taste.
- Serve with skewers of cooked shrimp.
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