RCP: Artichoke, Parmesan and Truffle Soup

[Jenise]

I read a reference from Patricia Wells to a soup by Joel Robluchon containing the above ingredients. Entranced, and owning a half jar of unused black truffle caviar I don't want to let go to waste, I decided to attempt my own version of what Joel's soup would be. I'm delighted with the results!

2 packages frozen artichoke hearts from Trader Joe's (or, about 2 pounds)
1.5 quarts good chicken broth
1/2 cup heavy cream (or to taste)
2 bay leaves
2/3 cup grated Parmesan Reggiano
Shaved fresh truffles, truffle oil or truffle caviar (for garnish)

Combine the artichoke hearts with the chicken broth and bay leaves and simmer together for about an hour. Remove bay leaves. Then, add the parmesan to the artichoke mixture and puree until smooth. Return the mixture to the saucepan, add the cream and simmer lightly to reduce/thicken the soup and focus the flavors, about 30 minutes or until you're satisfied. Do not add salt if your chicken broth is salted; it and the parmesan will take care of that need. Serve topped with truffles.

I read a reference from Patricia Wells to a soup by Joel Robluchon containing the above ingredients. Entranced, and owning a half jar of unused black truffle caviar I don't want to let go to waste, I decided to attempt my own version of what Joel's soup would be. I'm delighted with the results!

2 packages frozen artichoke hearts from Trader Joe's (or, about 2 pounds)
1.5 quarts good chicken broth
1 cup heavy cream
2 bay leaves
2/3 cup grated Parmesan Reggiano
Shaved fresh truffles, truffle oil or truffle caviar (for garnish)

Combine the artichoke hearts with the chicken broth and bay leaves and simmer together for about an hour. Remove bay leaves. Then, add the parmesan to the artichoke mixture and puree until smooth. Return the mixture to the saucepan, add the cream and simmer lightly to reduce/thicken the soup and focus the flavors, about 30 minutes or until you're satisfied. Do not add salt: if your chicken broth is salted, it and the parmesan will take care of that need. Serve topped with truffles.

Doesn't get much easier than that, and it sounds delicious.

[Jenise]

It doesn't. Or much more elegant. Chances are very few people you could serve it to have ever had an artichoke soup. I served it as an amuse bouche. One of my guests cracked me up, she looked at her bowl and said "Crap, I was hoping for something fancier."

Sounds wonderful. I am going to stock up on the TJ artichoke hearts. That way we can have wonderful soup all winter. Of course, I don't have any truffle caviar, but I am sure I can find truffle oil.