Return to Main Recipes Page/Return to Home Page
4 fresh artichokes or 1/2 cup frozen hearts
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.
Posted by Judith Sobel
Nutritional Info Per Serving: N/A
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