Wash and trim the artichokes. Bring
Remove the leaves and scrape away the choke at the centre. Only the hearts will be left. They should be quartered and put on one side.
Pour the contents of the saucepan into the liquidiser or food processor and blend until you have obtained a perfectly smooth cream. If you use a mouli-légumes strain the resulting cream through a fine wire sieve, pressing down with the back of a ladle. Put the mixture in the refrigerator to chill.
Wash the parsley, remove the stalks and chop the leaves finely. Lightly salt the cream and whisk in a chilled bowl until you have a light froth (but not too vigorously, or it will turn into butter).
You will now have prepared
Stir the artichoke purée and the chopped parsley into the whipped cream. Taste and perfect the flavour with salt and freshly-ground pepper. Pour the soup into the tureen and place in the refrigerator to chill until ½ hour before it is to be eaten.
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