Crema de Alcachofas Bogotá (Artichoke Cream Soup)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Cooking time
60 minutes
Number of servings
6
Difficulty
Medium
Ingredients
10
cup(s) basic broth
8
piece(s) medium artichokes
4
piece(s) páramo potatoes, peeled and chopped
1
cup(s) heavy cream
pinch salt and pepper to taste
Directions
- Put the potatoes to cook in the broth for about 30 minutes until almost dissolved.
- Separately, cook the artichokes in pressure cooker for about 15 minutes (whistling).
- Remove and cut a little below the center.
- Remove leaves respecting the heart, from which seeds are removed (carefully not to break them), drain well and cut into four.
- Grind (or blend in a little broth) the artichoke leaves (not the heart) and the potato pieces that may have remained undissolved during cooking.
- Incorporate the blended mixture into the broth, add salt and pepper and cook stirring until the cream has the desired density (about 15 minutes).
- Let cool a little and incorporate the heavy cream, stir and serve, putting in each plate a couple of pieces of the hearts and drizzling a tablespoon of heavy cream on top.
- Can decorate each plate with fried matchstick potatoes.