Artichoke Veloute with Hazelnut Butter
This soup holds a special place in my heart. I ate a lot of artichokes during my childhood and teenage days. They were the giant globe artichokes that were boiled until soft. We always peeled the leaves off and dipped them into some mayonnaise. For me, the treasure was the heart of the artichoke, which I quartered and ate with even more mayonnaise. It was delicious.
Fast forward to my adult life…
It was this flavor of artichokes hearts and mayonnaise I wanted to re-create in a soup. After a few tries, I came up with this
Subscription Required For This Content
This soup holds a special place in my heart. I ate a lot of artichokes during my childhood and teenage days. They were the giant globe artichokes that were boiled until soft. We always peeled the leaves off and dipped them into some mayonnaise. For me, the treasure was the heart of the artichoke, which I quartered and ate with even more mayonnaise. It was delicious.
Fast forward to my adult life…
It was this flavor of artichokes hearts and mayonnaise I wanted to re-create in a soup. After a few tries, I came up with this veloute recipe that is extremely creamy and rich…and just a nice hint of that flavorful artichoke.
Yield: makes about 2 liters (2 quarts)