Silky Cardoon Soup

Name: Silky Cardoon Soup
Yield: Makes about 8 cups, to serve 6 as a first course
Ingredients: 4 medium shallots, sliced (about ¾ cup); 3 pounds cardoons; 3 sturdy rosemary sprigs (each about 4 inches long); 2 or 3 large garlic cloves, sliced; About 4 cups mushroom and/or vegetable broth; ½ cup dry vermouth; About 3 cups water; About 4 cups mushroom and/or vegetable broth; 2 tablespoons walnut oil (or hazelnut and olive oil combined); 2 tablespoons walnut oil (or hazelnut and olive oil combined); 1 tablespoon ground coriander; 2 tablespoons walnut oil (or hazelnut and olive oil combined); 3 tablespoons rolled oats; 3 tablespoons white rice (preferably short- or medium-grain); ¼ teaspoon fine-ground white pepper; 2 teaspoons kosher salt; About ½ cup grated Parmesan cheese; Lemon juice

Preparation info

Makes about 8 cups , to serve
6
as a first course

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Cardoons blenderize to an elegant, creamy puree—even if the stalks are rather large and scruffy. The soup looks and tastes as if it were made with artichoke hearts—at a fraction of the labor and expense. Like all cardoon dishes, it is low-key and low-color—a greenish greige that benefits from contrast with deep-toned serving bowls. For a bright garnish, scatter snips of chervil over each serving.

Ingredients

Soup
Vegetarian

Ingredients

Method