Cardoon Soup with black truffle Carpaccio
Cardoon Soup recipes, Posted by Cardoon Hellas - Visit our official website: www.cardoon.gr
serves 4
active time: 30 min
3 tablespoons extra virgin olive oil
1 medium Vidalia or Spanish onion – skinned, quartered and thinly sliced
2 garlic cloves – skinned and finely chopped
1/2 cup dry white wine
8 oz (225 g) Yukon Gold potato (1 large) – peeled and cut in 1/2” cubes
2 1/2 lbs (1.1 kg) blanched cardoons
2 1/2 cups vegetable stock
3 cups spring water
1 1/4 teaspoons sea salt or to taste
freshly ground black pepper to taste
8 Italian parsley sprigs & 6 thyme sprigs – tied in a bundle with kitchen string
2 tablespoons crème fraîche
half a 2.8 oz (79 g) jar Black Truffle Carpaccio or truffle oil as garnish
1/4 cup finely chopped chives as garnish
1 Heat a large heavy-bottomed soup pot at medium-high heat. Add the olive oil and onion, stir well and sauté for 5 to 6 minutes, until just golden, stirring from time to time. Add the garlic and wine. Stir well and continue to sauté for 2 to 3 minutes, until the wine has reduced to a syrupy sauce and has almost all evaporated. Add the potato cubes, blanched cardoons, stock, water, salt, pepper to taste and herb bundle. Bring to a boil, then reduce heat to medium-low, cover the pot and slow-simmer for 40 minutes until the cardoons are very tender. Remove the herb bundle and discard.
2 Purée the soup with a stick blender or food processor until very smooth. Strain in a medium sieve and return to the soup pot and gently re-heat at medium heat. Add the crème fraîche and stir until well incorporated. Taste and season with salt and pepper if needed. Ladle the soup into soup bowls, put a spoonful of black truffle carpaccio (or a spoonful of truffle oil) in the center, sprinkle with the chives and serve immediately.
Cook’s note: You can replace the cardoons with frozen artichoke hearts. Use two 8 oz packages of artichoke hearts and reduce the water to 2 1/2 cups. Make the soup and strain exactly as for the cardoon soup.
link
Enjoy cardoon!
Cardoon Soup recipes, Posted by Cardoon Hellas - Visit our official website: www.cardoon.gr
serves 4
active time: 30 min
3 tablespoons extra virgin olive oil
1 medium Vidalia or Spanish onion – skinned, quartered and thinly sliced
2 garlic cloves – skinned and finely chopped
1/2 cup dry white wine
8 oz (225 g) Yukon Gold potato (1 large) – peeled and cut in 1/2” cubes
2 1/2 lbs (1.1 kg) blanched cardoons
2 1/2 cups vegetable stock
3 cups spring water
1 1/4 teaspoons sea salt or to taste
freshly ground black pepper to taste
8 Italian parsley sprigs & 6 thyme sprigs – tied in a bundle with kitchen string
2 tablespoons crème fraîche
half a 2.8 oz (79 g) jar Black Truffle Carpaccio or truffle oil as garnish
1/4 cup finely chopped chives as garnish
1 Heat a large heavy-bottomed soup pot at medium-high heat. Add the olive oil and onion, stir well and sauté for 5 to 6 minutes, until just golden, stirring from time to time. Add the garlic and wine. Stir well and continue to sauté for 2 to 3 minutes, until the wine has reduced to a syrupy sauce and has almost all evaporated. Add the potato cubes, blanched cardoons, stock, water, salt, pepper to taste and herb bundle. Bring to a boil, then reduce heat to medium-low, cover the pot and slow-simmer for 40 minutes until the cardoons are very tender. Remove the herb bundle and discard.
2 Purée the soup with a stick blender or food processor until very smooth. Strain in a medium sieve and return to the soup pot and gently re-heat at medium heat. Add the crème fraîche and stir until well incorporated. Taste and season with salt and pepper if needed. Ladle the soup into soup bowls, put a spoonful of black truffle carpaccio (or a spoonful of truffle oil) in the center, sprinkle with the chives and serve immediately.
Cook’s note: You can replace the cardoons with frozen artichoke hearts. Use two 8 oz packages of artichoke hearts and reduce the water to 2 1/2 cups. Make the soup and strain exactly as for the cardoon soup.
link
Enjoy cardoon!
a CARDOON COMPANY
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