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Thursday, 23 June 2011 18:36 |
1 stick butter 6 fresh artichoke bottoms, uncooked and sliced 2/3 cup finely chopped white onion 1 1/2 stalk celery, finaly chopped 1 leek (white part only), cleaned and diced 1 clove garlic, mashed and minced 1 large baking...
- 1 stick butter
- 6 fresh artichoke bottoms, uncooked and sliced
- 2/3 cup finely chopped white onion
- 1 1/2 stalk celery, finaly chopped
- 1 leek (white part only), cleaned and diced
- 1 clove garlic, mashed and minced
- 1 large baking potato, peeled and diced
- 1 quart water or chicken stock
- 2 1/4 tsp salt
- 1/4 tsp white pepper
- 1 cup whipping cream
- 2 TBS brandy
- Curley leaf parsley, for garnish
- Heat 3/4 stick of butter into 3 qt saucepan
- Saute artichoke bottoms, onions, celery, leek, and garlic for 7-10 minutes
- Add diced potato, water or stock, and salt and pepper
- Cover pot and simmer for 20 minutes until potatoes become very soft
- Add whipping cream, remaining butter, and brandy
- Ladle contents into a blender or processor and liquefy a batch at a time
- Return to pot, rewarm and serve
- Garnish with curley leaf parsley
Serves 6-8
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Last Updated on Wednesday, 06 July 2011 04:09 |