~ Shorbet Kharshoof ~
~ Shorbet Kharshoof ~
Excellent for veggies. Omit butter, milk, cream and use vegetables stock.
~ Ingredients ~
Prepare artichokes by removing leaves and leaving only the flesh. Dice and soak in water
mixed with some vinegar or lemon juice to prevent discoloration for 5 minutes.
1 k artichokes (weighed after cleaning)
1 onion chopped
1 ½ cup milk
¾ tbsp flour
50 g butter
4 cups chicken stock or meat stock
2 tbsp fresh cream
grilled brown bread
2 sprigs celery
salt & white pepper to taste
Melt butter in a saucepan then add artichokes, chopped onion and celery. Stir
then cover with stock and leave over medium heat until done. Pass thru sieve and add
milk. Return to medium heat and bring to boil.
Meanwhile, dilute flour in some cold milk. Away from heat add flour mixture to soup, mixing well to
prevent lumps. Season, return to heat and bring to boil, stirring all the time.
Remove from heat and add fresh cream just before serving. To reheat use a warm water bath.
Serves 4-6.
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Artichoke Soup
