Roasted Garlic Soup And Artichoke Croutons
Serves: 3
Irma Bergnaum
1 January 1970
Based on User reviews:
50
Spice
59
Sweetness
55
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 large
Garlic (heads)3 tbsps
Olive Oil2 tbsps
Flour4 cups
Chicken Stock2 sprigs
Thyme (fresh)1
Salt2
LemonsDirections:
1
Preheat the oven at 350 degrees F
2
For the roasted garlic soup: In a small pan, pour the olive oil and place each half garlic head HYPERLINK "http://fxcuisine
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Roast the garlic in the oven for about 40 minutes or until the garlic is soft throughout and nicely browned
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Remove the skins from the garlic
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Place half the cloves garlic in a large pot and mash them with 1/2 the infused garlic oil
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Add the flour and cook on medium heat for 2 minutes
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Add the chicken stock and thyme and bring to a boil and then let simmer for 15 minutes
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Season with salt and pepper
13
To prepare the artichokes: Start by cutting off the exterior leaves using a very sharp paring knife
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Cut only at the base of the leaf and not into the hard heart
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Once the heart is visible, cut the top of the artichoke off by first locating the top of the heart
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Cook's Note: This is simply done by feeling the artichoke starting at the bottom of the artichoke and feeling progressively upwards
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The heart will feel hard; where there is no heart, the leaves will feel noticeably soft
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Cut through the leaves at the top of the artichoke using a sharp sturdy knife, like a chef's knife
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Peel the stem of the artichoke using a paring knife
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Scrape out the "choke" or the fuzzy center of the artichoke heart
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Rub with lemon to prevent the artichoke from discoloring
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Cut the artichoke heart and stem into sections
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Cook in boiling, salted, and lightly acidulated (with lemon juice) water until the hearts are tender, about 10 minutes
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Drain
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In a pan, on medium heat the olive oil, add the artichoke and shallots
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Saute for 5 minutes, until lightly caramelized
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Season with salt and pepper
28
Add parsley
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Keep aside
30
To assemble: Preheat the oven to broil
31
Brush the slices of bread with the remaining garlic-infused oil, garnish with the sauteed artichoke and cheese
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Grill in the oven until the cheese is melted and slightly golden brown
33
When ready to serve, place an artichoke crouton in a shallow bowl, add a ladle of the roasted garlic soup