I love the concept of serving a soup in a demitasse. It whets the appetite just enough for the next course. I worked in a place known for luxury that served every patron a small demitasse of chicken consommé. Perfect for the ladies that lunched, or just a soothing balm on a cold rainy day. When you start think of your Easter brunch ideas, dust off the collection of demitasse and fine tea cups you hardly use, and greet your guests with an elegant cup of soup to offer a warm welcome.

I had some artichokes that were screaming to be used in my vegetable bin after serving as models for an illustration. If you don’t have raw artichokes you can use canned bottoms or hearts. It will easier, but I love the process involved in this soup with roasting and coaxing the flavors. Don’t be afraid of the process in the kitchen. It can be very Zen . Use the recipe as inspiration and enjoy. I hope you enjoyed the featured illustration. Its one of many food illustrations I’m working on  for Coco Collection and a book project.

Creamy Artichoke Soup For Easter Brunch

 

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Prep time

45 mins

Cook time

1 hour 30 mins

Total time

2 hours 15 mins

 

A creamy artichoke soup with roasted garlic and leeks.

Author: Coco Cooks

Recipe type: Soup

Ingredients

• 2 whole raw leeks
• 2 whole raw artichokes
• 1 large leek
• 1 head of garlic
• 3-4 tablespoons olive oil
• 1 lemon
• 4-5 cups chicken or vegetable stock
• 1 large russet potato
• ½ cup heavy cream
• pink peppercorns crushed for garnish
• kosher salt and black pepper to taste
• > and black pepper

Instructions

1. Break down the artichokes but slicing off tops and stems.
2. Trim to get to the center. Halve and remove any fuzzy center( the choke)
3. above the stem and purple leaves if any. You want the
4. tender heart of the artichoke.
5. Soak in cold water with half a
6. lemon to prevent discoloration and browning.
7. Slice entire leek ( white and green part) and soak I cold water to remove
8. dirt and grit.
9. In a roasting pan toss the artichokes and
10. leeks with olive oil and the remaining half of lemon juice.
11. Season with salt and pepper.
12. Slice tip of garlic fist and drizzle with olive oil.
13. Wrap in foil and roast with the other veggies.
14. Roast on high at 450FPeel and boil the russet
15. potato.
16. When deeply browned, remove vegetable and start
17. pureeing with the chicken stock.
18. Squeeze the garlic out of its papery skin and pulse with the other vegetables.
19. Peel the skins off boiled potato.
20. Add the potato to the blender for puree.
21. Now take a strainer and strain the fibrous soup
22. through a fine mesh strainer , forcing the liquid out with a
23. stirring motion, with a pot or bowl underneath.
24. You can use a food mill too.
25. Once all strained, transfer the soup into a clean pot.
26. Simmer on low.
27. Add heavy cream.
28. Reheat gently.
29. Garnish with pink peppercorns and a bit of minced chives if you have some.

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