Recipe Favourites Soup Artichoke & blue cheese soup

Artichoke & blue cheese soup

Ingredients

1 tbsp butter

1 onion, finely chopped

80ml Vermouth

1kg artichoke hearts, quartered

750ml chicken stock

¼ tsp dried thyme

60ml cream

60g blue cheese, crumbled

Salt & pepper, to taste

Chopped fresh chives, to garnish

Method
Melt butter in a *Calphalon One 22cm/7.6Lt Stockpot. Sauté onion and prepared artichoke for 10 minutes, stirring until onion is translucent but not brown. Add Vermouth and simmer until all liquid has evaporated. Stir in stock and thyme and continue to simmer until artichoke begins to fall apart.

Remove from heat and allow to cool slightly. Puree soup in batches using a food processor or blender. Return soup to stockpot. Stir in cream and cheese, simmer over medium heat, stirring constantly until cheese melts and soup is smooth. Season to taste with salt and pepper, ladle into serving dishes and sprinkle with chives.

PREPARING WHOLE ARTICHOKES TO OBTAIN HEARTS: Wash the artichoke under cold, running water pulling off the lower petals. Using a small sharp knife carefully cut off the stems and about 1 cm of the pointed top of the artichoke. Trim the leaves to remove any thorns. If you’re not cooking the artichokes straight away, dip them in lemon juice to preserve their colour. When eating artichoke remove the ‘fuzzy’ choke and tiny inner leaves which are inedible.

Tip: When you’re preparing and cooking artichokes, always use a stainless steel knife and saucepan — iron or aluminium will turn artichokes a blue or black colour .

*Calphalon One 22cm/7.6Lt Stockpot.  RRP $359.00