Artichoke Velouté with Crispy CroutonsTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:150.8 kcal
Proteins:9.8 g
Fats:9.2 g
Carbohydrate:7.8 g
Fibers:4.8 g
Sugar:0.6 g
Cholesterol:41.7 mg
Sodium:117.5 mg
Calcium:65.5 mg
Energy:511 kcal
Proteins:33.2 g
Fats:31.3 g
Carbohydrate:26.3 g
Fibers:16.4 g
Sugar:2 g
Cholesterol:141.4 mg
Sodium:398.4 mg
Calcium:222.1 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
.
*For the velouté
480
g
artichoke hearts, drained - 1 can
4
new onions
3
garlic cloves
30
ml
olive oil
1
sprig of thyme
1
laurel leaf
100
dry white wine
1
chicken broth cube
40
g
quick tapioca tipiac or other brand
pepper
60
ml
crème fraîche
.
*For the croutons
chives
50
g
ceps
125
ml
spreadable cream cheese
12
croutons tipiak or homemade
6
walnuts
METHOD
Velouté:- Drain and quarter the artichoke hearts.
- Peel the onion and garlic; slice them thinly.
- Heat the oil in a heavy pot or Dutch oven and cook the onions until lightly colored, about 5 minutes. Add the garlic and mix for 1 minute.
- Add the artichokes, thyme and bay leaf and sauté for 2 minutes, stirring often. Add the wine and let it evaporate over high heat.
- Meanwhile, bring 1 liter water to a boil in a saucepan and dissolve the chicken stock cube in it.
- Reduce the heat and mix in the tapioca; cook over low heat for 4 minutes, stirring.
- Immediately pour the mixture into the Dutch oven, season with pepper and cook over very low heat, covered, for 45 minutes.
- Blend the soup after removing the thyme and bay leaf.
- Add the cream, mix well and serve immediately.
Croutons:
- Wash and finely chop the chives.
- Chop 30 g of ceps and slice the remaining 20 g fairly thinly.
- In a bowl, combine the fromage frais, chives and chopped ceps. Add a little water or milk if the mixture seems too thick.
- Place 1/4 teaspoonful of the mixture onto each crouton and top with a cep slice and a walnut half.
