Love & Hearts - Artichoke Hearts with Parmesan Croutons
The dedicated romantic will slave over fresh artichokes to have everything right for their loved one, but we reckon that tinned ones will do the job just as well for this luxurious creamy treat.
Serves 2 Cooking time: 30 minutes
For the soup...
25g butter
1 x 240g tin globe artichoke hearts, cut into chunks
2 teaspoons fresh thyme, chopped
1 bay leaf
350ml chicken stock
75ml single cream
1 small onion, chopped
2 teaspoons chives, snipped
For the croutons...
Ciabatta bread, sliced at an angle
1 clove garlic
25g parmesan, grated
Melt the butter in a saucepan, add the onion then cook for 5 minutes.
Add the artichokes, thyme and bay leaf then sweat for a further 5 minutes until tender but
without browning.
Add the stock then cover and simmer for 10-15 minutes until really tender.
Remove the bay leaf then puree until very smooth. Reheat gently, add the cream and season to taste.
To make the croutons... toast each slice of ciabatta then rub with the garlic clove.
Serve the soup with a scattering of chives, a floating crouton with parmesan sprinkled over
the top and a drizzle of olive oil.
Want more recipes like this?
The New Covent Garden Food Co.'s Soup for All Occations can be purchased online.