Ingredients with Measurements:
- 2 cans of artichoke hearts, drained and chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons of butter
- 2 cups of chicken broth
- 2 cups of heavy cream
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of nutmeg
- 1/4 cup of fresh parsley, chopped
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
2. Add the artichoke hearts and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Using a blender or immersion blender, puree the mixture until smooth.
4. Return the puree to the pot and add the heavy cream, salt, pepper, and nutmeg. Simmer for an additional 10 minutes.
5. Stir in the chopped parsley and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Simmer over medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 487
- Fat: 47g
- Carbohydrates: 12g
- Protein: 6g
- Sodium: 1,356mg
Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth for a vegetarian option.
- Half and half can be used instead of heavy cream for a lighter option.
Variations:
- Add a teaspoon of lemon juice for a tangy twist.
- Top with croutons or a dollop of sour cream for added texture.
Tips and tricks:
- Be sure to drain the artichoke hearts well before adding them to the pot.
- Use a blender or immersion blender to achieve a smooth and creamy texture.
- Garnish with additional chopped parsley for added color and flavor.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve in individual bowls or cups for an elegant presentation.
Garnishes:
- Chopped parsley or croutons
Pairings:
- Serve with a crusty baguette or a side salad.
Suggested side dishes:
- Roasted vegetables or a simple green salad.
Troubleshooting advice:
- If the soup is too thick, add additional chicken broth or heavy cream to thin it out.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Crème Ninon is a classic French soup made with pureed green peas and cream. This recipe puts a twist on the classic by using artichokes instead of peas.
Flavor profiles:
- Creamy, savory, and slightly nutty.
Serving suggestions:
- Serve as a first course for a dinner party or as a light lunch.
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Region: French