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Receta Creamy Artichoke Soup With Lemony Mushrooms
by Global Cookbook

Creamy Artichoke Soup With Lemony Mushrooms
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Ingredientes

  • 1 can artichoke bottoms - (13 ounce)
  • 1 x potato quartered
  • 1 x onion quartered
  • 4 c. vegetable or possibly chicken stock Salt to taste Freshly-grnd white pepper to taste
  • 1 c. whipping cream
  • 4 x mushrooms - (to 6) thinly sliced
  • 1 Tbsp. lemon juice

Direcciones

  1. Bring stock to a boil in a large saucepan - then add in artichokes, potato, onion, and seasonings. Reduce heat, partially cover, and simmer for about 30 min, till the vegetables are tender. Puree the soup then press through a sieve, discarding solids.
  2. Meanwhile, saute/fry mushrooms over high heat in a little butter and 1 Tbsp. of lemon juice, stirring often. Cook till dark around the edges and concentrated - the liquid will have totally evaporated.
  3. When ready to serve, reheat the puree, stir in the cream, and bring to a simmer. Ladle into bowls and sprinkle with mushrooms. This soup can also be served cool.
  4. Comments: It's a lovely and interesting first course, warm or possibly cool, and goes well with chops and chicken or possibly strong seafood. Serve fairly generous portions to 4 people. The soup looks lovely in flat soup plates, garnished with those savory mushrooms.