Spring is springing in Oklahoma. When spring springs in Oklahoma it means trees start popping their pollen all over the place…. and ME sniffling and sneezing myhead off.
Today I wanted soup… slightly creamy, lightly lemony, and warmly decious.
I hope you enjoy this… it warmed my soul. *sniff*
2-15ounce cans XL Artichoke Hearts, drained
1 14 ounce can Artichoke bottoms, drained
2 large lemons
3 tablespoons unsalted butter
1 large leek, cut and washed, dried, sliced (about 1 cup)
In The Kitchen With Scotty “Cook’s Line” Seasoning or Kosher Salt and Black Pepper
1 1/2 quarts (6 cups) salt free chicken stock
3 whole stems fresh tarragon
1/2 cup heavy cream
3 ounces prosciutto, fried crisp
- Pre heat the oven 450 degrees to “roast”. Wash and dry your lemons, then halve. Place in a small roasting pan and roast 20 minutes until soft and caramelized. Remove from the oven.
- In your soup pot begin melting the butter. Add the sliced leeks and cook slowly until soft
- Rough chop the artichoke hearts and bottoms. Add them to the soup pot along with the chicken stock. Next add the roasted lemon halves and the fresh tarragon stems. Begin to simmer slowly for 40 minutes covered.
- While the artichokes are simmering let’s start frying the prosciutto. You can roll and slice into ribbons (chiffonade) or simply tear into irregular shapes. I like the irregular shapes. Fry in a small fry pan with a bit of oil until crips. Remove to a plate until ready to serve the soup.
- After the soup has simmered squeeze, remove, and discard the lemon halves with tongs. Remove the spent tarragon stems as well. Strain the artichoke hearts and bottoms from the stock and add to a food processor; Leave the stock in the soup pot. Puree the artichokes until smooth and creamy. Add back to the stock and slowly begin heating again. Add the heavy cream, still slowly heating, and add the “Cook’s Line” seasoning (or plain-jane salt and pepper) to taste. Stir and mix together well.
- To serve ladle out the soup into your individual bowls or pour into a soup tureen. Garnish with crispy prosciutto, garlic croutons if you have them, or fresh minced tarragon. Enjoy!