Our journey toward creating the perfect Cream of Artichoke Soup!
The first time I attempted to make artichoke soup, I bombed…big time. The failure was not so much about technique as it was about the lack of effort. I hadn’t always been a fan of artichoke and I didn’t really know what to do with it either.
However, every time I went to the grocery store or the market – especially in the fall of the year, I could never resist its bold and beautiful purple hue. So, I tried again.
I went online and consulted a few recipes, gathered all of my ingredients and set out to make my own delicious version of a soup. While it’s true I didn’t follow all of the directions completely –, I never do, it cooked up beautifully anyway.
‘Remind me to serve this to a man I do not love!’
All was good until I served it to my youngster who took two slurps and proclaimed: ‘Remind me to serve this to a man I do not love!’ Ouch! One has to love our quick-witted, snarky teens. So I asked her to continue with her critique. She said that the soup would taste terrific – if only the “grass” was removed.
So what was the “grass”?
She was referring to the stringiness of the artichoke. I had not chopped the artichoke petals finely enough before putting them into the kettle. Even after blending and adding cream, the soup’s consistency still wasn’t smooth enough, so I desperately needed to run the contents through a strainer.
I’m sure there are better ways of perfecting this technique and also better ways of avoiding this as a professional chef, but hey, I’m not one. I grabbed the strainer from the cupboard, along with two bowls and soup and poured the contents through the strainer, keeping only what was good. I repeated this two more times until I got the desired consistency and a smile from my daughter, indicating that all was good. My daughter now says she’d be happy to serve up this soup to a man whom she does love.
As for me, here are the common sense lessons learned:
- Follow directions for recipes until you perfect it.
- Be open to honest opinions because it’s the only way you’ll ever improve.
- Invest in a good soup blender. Sometimes you need to really break down coarse ingredients
- Use your strainer
Pretty easy advice, huh? We’ve since made this soup dozens of times. We’ve finally gotten it right and the outcome is always the same…Simply Souperlicious.