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Tuesday, May 20

Artichoke soup with Camembert crostini

Olive oil
2 tablespoons
Onion, yellow, chopped
2 small
Garlic, minced
4 cloves
Sherry, dry
¼ cup
Potato, russet,
peeled, finely diced
1 medium
Artichoke hearts
8 ounces
Chicken broth
2 cups

Pepper, freshly ground

Baguette slices, thin
Camembert cheese,
room temperature
2 ounces
  1. In a large saucepan over medium-high heat, warm the oil.
  2. Add the onions and garlic; sauté until translucent, about 5 minutes.
  3. Add the sherry and potato; cook for 5 minutes.
  4. Add the artichoke and broth; bring to a boil.
  5. Reduce the heat to low, and simmer until the potato is very tender, about 20 minutes.
  6. Remove from the heat, and let cool slightly.
  7. Puree the soup, and season with salt and pepper.
  8. Preheat the broiler to high.
  9. Top each baguette slice with a thin slice of Camembert; place on a lined baking sheet.
  10. Broil until the cheese melts slightly, about 1 to 2 minutes.
  11. Serve, topping each bowl with two or three crostini
Recipe adapted from Williams-Sonoma's Soup of the Day by Kate McMillian.

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