Preview

Cold artichoke heart soup, fried onions, espelette pepper, bread croutons, olive oil |

Salted

A velvety cold soup with artichoke hearts and fresh tarragon. A crisp garnish of fried onions and buttery croutons.

Note

It's very important to use frozen, unmarinated artichoke hearts.

Ingredients

Recipe for 12 tapas

Soup

400 Gr

Artichoke heart

75 Gr

Shallot

500 Ml

Water

500 Ml

Milk

50 Ml

Olive oil

1 Unit(s)

Lemon

1 Sprig(s)

Tarragon

Topings

2 Slice(s)

Country bread

12 Pinch(es)

Espelette pepper

2 Tbsp

Fried oignons

Preparation time: 60 min

Set up

Zest the lemon.

Finely chop the shallot.

Cut artichokes into cubes (2-3 cm).

Thin out the tarragon sprig.

Cut the bread into small cubes, then brown them in a frying pan in a little butter.
Soup

In a saucepan, start by sweating the shallot and artichoke cubes without browning, then add the water and milk.

Bring to the boil in a saucepan for 10 to 15 minutes. Once cooked, place in a blender with the olive oil, lemon zest, tarragon and a knob of butter, and season with salt and pepper.

Blend to a smooth purée. Cool before serving.
On the plate

Ladle the soup into your bowls, then garnish with a little Espelette pepper, fried onions and croutons before serving.

It's very important to use frozen, unmarinated artichoke hearts.

Class with similar recipe

Wednesday, March 12th 18:00 to 21:00

Plateau Mont-Royal

95 $ / pers.

T... COMME THÈME

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More information

8 / 12

95 $ / pers.

4 places disponibles