Artichoke Soup

An elegant way to serve the goodness of artichokes at your next dinner party. 

 Artichoke Soup


Quantity Ingredients
4 large artichokes, trimmed to hearts
1 tbsp olive oil
1 leek trimmed, cut in half lengthwise,
thoroughly cleaned and thinly
sliced (about 1 1/2 cups)
1 large potato, peeled and diced
1 celery stalk, chopped
1 bay leaf
4 cups reduced-sodium beef stock
2 tbsp fresh lemon juice
1 egg yolk
salt & freshly ground black pepper to taste


Cut trimmed artichokes into thin wedges. Heat oil in a large soup pot over high heat. Add the artichokes, leek, potato, celery and bay leaf and cook and stir until the leeks start to wilt, 3 to 5 minutes.

Add beef stock and bring to a boil. Cover, reduce heat to low and simmer until potatoes and artichokes are tender, about 30 minutes.

Remove from heat and discard bay leaf. Let soup cool for 5 minutes.

In a small bowl, whisk together lemon juice and egg yolk. Slowly add the egg mixture to the soup, stirring constantly. Taste and adjust seasonings. Serve immediately. 

Source: Ocean Mist Farms