Artichoke cream (2)
Instructions
In a saucepan melt 45 g butter and let them dry a stick of celery and chopped onion, thinly sliced.
Add the most tender artichokes and potatoes cut in wedges, let simmer for 5 minutes.
Squirt with the broth, adjust salt and pepper, Cook slowly for 40 minutes in covered pot.
Blend everything for a long time.
Adjust salt and pepper.
Heat.
Away from the fire tied the soup with a yolk before amalgamated with the remaining butter.
Serve the custard into individual holsters with plenty of grated cheese.
The accompanying wine: Traminer Aromatico D.
O.
C.
Aquileia, Marino DOC, Vermentino Di Sardegna DOC.
Ingredients and dosing for 4 persons
- 6 artichokes
- 200 g of potato
- 150 cl of chicken soup
- 1 egg yolk
- 65 g of butter
- 1 onion
- 1 costa of celery
- Abundant of grated cheese
- Salt
- Pepper