Artichoke & Lemon Soup

1. 1

   Begin by warming the butter and olive oil in the pan, add the onions, garlic, celery and leeks, season with salt and add the peppercorns.

2. 2

   Cook very gently, avoiding color on the vegetables.

3. 3

   When the vegetables are very soft, add the lemon zest, the artichokes and the bay leaf, sweat for 2 more minutes.

4. 4

   Deglaze with white wine, reduce by 2/3 and then add the lemon juice and 2 to 3 cups of the artichoke juice and the parmesan rinds.

5. 5

   Let simmer for 10 minutes.

6. 6

   After 10 minutes add the chicken stock and check the seasonings again.

7. 7

   There should be a lemon taste to the soup.

8. 8

   Reduce this by 1/4 and then add the heavy cream.

9. 9

   Simmer for 10 to 15 minutes more, then puree in a blender and pass through a strainer.

10. 10

    Serve hot with marinated artichokes, chicken and the ricotta dumplings.

No additional tips available.