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Artichoke and Pine Nut Soup (Dairy) |
4 fresh artichokes or 1/2 cup frozen
hearts
1/2 yellow onion, finely chopped
2 celery stalks, finely chopped
3 tablespoons olive oil
3 tablespoons brandy
4 cups stock
1 medium potato, peeled and coarsely chopped
2 tsp. dried tarragon
1/2 cup heavy cream
Salt, to taste
White pepper, to taste
1/4 cup pine nuts, toasted |
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With each artichoke, about 1/4 of the
way down, cut off the top of the artichoke. Trim off
the outer tougher leaves until you get to the tender
inside ones. Open up the center of the artichoke and
remove the prickly core. Cut each artichoke into
sixths.
In a large saucepot, over medium-high heat, heat the
oil and sauté the artichokes, onion, and celery
until golden about 4 to 5 minutes. Deglaze with
brandy.
Add the stock, potato, tarragon, and cream. Continue
cooking until potatoes and artichokes are tender and
soup has thickened about 30 to 40 minutes.
In a food processor or blender, puree the soup in
batches and strain back into a saucepan. Season with
salt and white pepper and reheat until hot.
Serve in soup bowls and top with roasted pine nuts.
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Mile
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