Soup - seasonal all year round
A soup is always welcome. At this time of year, it's great to add a touch of luxury with an artichoke soup. Fresh artichokes are of course the best, but canned artichokes are a good alternative. Here the soup is served in the Small Bowl in the Arabesque series. The vibrant glaze is Pineapple.
Proceed as follows:
Sauté the onion in a knob of butter until soft but not brown. Stir in the garlic, thyme and artichoke hearts. Then add the potatoes, which have been cut into smaller pieces. Add 5 dl of water and the stock cube. Cook for about 10-15 minutes. Add the cream and cook for a few more minutes before blending the soup. Top with some thyme, a few drops of good olive oil and possibly bread croutons or roasted hazelnuts. Enjoy!
1 yellow onion
1 clove of garlic
3 potatoes
1 jar of artichoke hearts (approx. 400 g)
1 tbsp butter
1 tsp dried thyme (preferably fresh thyme sprigs to decorate with)
5 dl water
1 cube of vegetable stock
2 dl whipped cream
2 tsp salt
1 tsp pepper
