Soup of Puréed Cardoons

Name: Soup of Puréed Cardoons
Yield: 4 servings
Ingredients: 2 pounds cardoons; 4 cups veal stock or beef broth; 4 cups veal stock or beef broth; 4 cups water; 4 small shallots, sliced; Few sprigs parsley; ½ teaspoon coriander seeds, roughly crushed; 6 tablespoons white rice, preferably medium- or short-grain; 6 tablespoons white rice, preferably medium- or short-grain; 6 tablespoons white rice, preferably medium- or short-grain; Salt, white pepper, and lemon juice to taste; Salt, white pepper, and lemon juice to taste; Salt, white pepper, and lemon juice to taste; 2 tablespoons cold butter; 2 tablespoons thinly slivered, toasted almonds

Preparation info

4
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

This delicate purée looks and tastes as though it were made from artichoke hearts—but it entails a fraction of the labor and expense. Even heavy, stringy cardoons emerge smooth and light after straining.

Ingredients

2 pounds cardoons
4 cups veal stock or beef broth
4

Gluten-free
Soup

Method

If the bunch of cardoons is large, divide it lengthwise to obtain the amount needed; rub the cut side with lemon. Cut off base and leaves, rinse stalks well, and cut crosswise into 1-2-inch slices. Cover with cold water; bring to a boil, then drain (to remove bitterness).
Add stock, water, shallots, parsley, coriander, and rice to the cardoons. Simmer, partly c