A recipe for the finer version of artichoke soup, which is also found in a more everyday version here. This requires a lot of preparation, so make sure you have time – but it will be good!
4 servings
Ingredients
Puff pastry
Västerbotten cheese
1 Chorizo
4 shallots
1 clove of garlic
vinegar
sugar
Rainbow roe
500 gr artichokes
1.5 cups white wine
3 dl cream
3 dl milk
Butter for frying
Description:
- Mix vinegar, sugar and water (1-2-2) into a layer, and add 2 sliced shallots.
- Peel and split the artichokes.
- Chop 2 shallots and garlic. Fry in butter for a few minutes.
- Add the artichokes and fry for a few more minutes.
- Pour in the wine and almost boil away.
- Pour in cream and milk and finish cooking, about 15 minutes.
- Blend with a stick blender until smooth and salt to taste. Set aside under the lid.
- Roll out puff pastry and grate over cheese. Fold over the puff pastry and roll. Grate over more cheese and fold over the dough again. Roll flat.
- Cut out small circles or squares and bake at 200 degrees until golden. Save.
- Take the meat out of the chorizo and fry crispy. Save.
- Cut the dough into smaller pieces and place in the bottom of the soup plates.
- Add the chorizo crisps and the pickled shallots.
- Heat the soup and pour over. Click on the rum at the top.
Pairs with:
A chilled, crisp white wine, e.g. Riesling or Savignon Blanc.