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ARTICHOKE VELOUTE & TRUFFLE CARPACCIO

INGREDIENTS

- 3 tablespoons extra virgin olive oil
- 1 medium Vidalia or Spanish onion – skinned, quartered and thinly sliced
- 1/2 cup dry white wine
- 2 garlic cloves – skinned and finely chopped
- 8 oz Yukon gold potato (1 large) – peeled and cut in 1/2” cubes
- 2 8oz boxes of frozen artichoke hearts
- 2 1/2 cups vegetable stock
- 2 1/2 cups spring/filtered water
- 1 1/4 teaspoons sea salt or to taste
- freshly ground black pepper to taste
- 8 Italian parsley sprigs & 6 thyme sprigs – tied in a bundle with kitchen string
- 1/2 – 2.82 oz jar Black Truffle Carpaccio or truffle oil as garnish
- 1/4 cup finely chopped chives as garnish

DIRECTIONS

Today we are presenting you another soup recipe. You were numerous to like the previous one, and we thought why not publish another one? But we asked for some help and Amy at Streaming Gourmet blog, developed an amazing Artichoke Velouté with our Black Truffle Carpaccio.

- Heat a large heavy-bottomed soup pot at medium-high heat. Add the olive oil and onion, stir well and sauté for 5 to 6 minutes, until just golden, stirring from time to time. 

- Add the garlic and wine. Stir well and continue to sauté for 2 to 3 minutes, until the wine has reduced to a syrupy sauce and has almost all evaporated. 

- Add the potato cubes, frozen artichokes, stock, water, salt, pepper to taste and herb bundle. 

- Bring to a boil, then reduce heat to medium-low, cover the pot and slow-simmer for 40 minutes until the artichokes are very tender. Remove the herb bundle and discard. 

- Purée the soup with a stick blender, food processor, or blender until very smooth.

- Strain in a sieve and return to the soup pot and gently re-heat at medium heat. Taste and season with salt and pepper if needed. 

- Ladle the soup into soup bowls, put a spoonful of black truffle carpaccio (or a spoonful of truffle oil), garnish with a swirl of extra virgin olive oil and a sprinkling of fresh chives and serve immediately. 

Amy’s tip: Viviane recommends straining this soup through a medium sieve. I own a fine sieve but not a medium one. It was time-consuming to strain it through the fine sieve as she warned ,but I was glad I did it anyway. I used a wooden spoon to press it through and just tried to stay patient. 


Enjoy :) !

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