Prep Time: 20 minutes
Cook Time: 2 hours, 15 minutes
Ingredients:
- 2 medium-sized artichokes
- 1 parsnips, peeled and cubed
- 1 small onion, chopped
- 3 stalks celery, thinly sliced
- 1 small turnip, peeled and cubed
- 1 small leek, thinly sliced
- 3 Tablespoons fresh finely-chopped parsley
- 1 Tablespoon lemon juice
- 6 cups chicken or vegetable stock
- 7 ounces water
- 2 ounces dry white wine
- 3/4 teaspoon dried marjoram
- 1/4 teaspoon ground coriander
- Salt and freshly-ground black pepper
- 2 ounces single (light) cream to garnish
- 3 Tablespoons shelled pistachio nuts, roasted, to garnish
Preparation:
Cut off the artichoke stems and the pointed parts of the leaves, snapping off the tough bottom leaves and discard. Cut the artichokes into quarters. Remove and discard the chokes and inner leaves. Immediately place the cut artichokes into a bowl of water to which you have added lemon juice to prevent discoloration.Prepare the parsnips, onion, celery, turnip, leek, and parsley. Put into a large, heavy saucepan with the artichokes, stock, measured water, wine, marjoram, coriander, and pepper. Bring to the boil over a moderate heat. Reduce the heat and simmer, covered, for 2 hours. Remove from the heat.
Puree the solids with a small amount of the liquid in a food processor or blender in batches. Strain the puree through a medium sieve into the rinsed out pan. Mix well and check and correct the seasoning if necessary.
Roast the pistachio nuts by simply putting them, dry, into a small frying pan and tossing them until golden-brown.
Reheat the soup before serving. Pour into individual bowls and garnish with the cream, dribbled onto the surface in a circular motion with a few pistachio nuts on top.
Yield: 6 servings
Recipe Source: The Vegetable Market Cookbook by Robert Budwig (Ten Speed Press)
Reprinted with permission.
