Sunday

chef alexis couquelet's artichoke soup




My husband received "Soup for Syria: Recipes to Celebrate our Shared Humanity" as a Holiday gift at work. The book is a compilation of soups from distinguished chefs in the world. If you buy the book you will be helping Syrian refugees. The recipe I am posting here is from chef Alexis Couquelet.


Here is an excerpt from the book. "All profits from the sales of the cookbook will be donated to help fund food relief efforts through various nonprofit organizations. Most Syrians hope that one day they will be able to return to their country and rebuild their lives. For now, though, what we can do is listen to their pleas. Be part of this vital work of saving lives and help us deliver essential food items to the displaced refugees."

And here is the link to the book on Amazon but you can find it in all major bookstores in the US. 

This soup is delicious!  My husband and I enjoyed it with an Artisan Seeded baguette from Trader Joe's, some brie cheese and white wine.  In fact, we enjoyed it so much, we have already selected our next recipe from the book, broccoli/leek soup. We can't wait to try it.  Of course we will share our efforts with you on the blog.  But, if you don't want to wait for us, you can always buy the book and experiment on your own. 

Great soup! Great book! Great gift!

My measurements are for half the recipe of Chef Alexis Couquelet's original recipe from the book. I also made a few modifications. I added garlic, used olive oil instead of sunflower oil and sauteed the mushrooms in butter before adding them to the soup.  In the original recipe there is no mention of crimini mushrooms, it just asks for mushroom but I think criminis add taste and color to the dish.   

Serve 2 / 3 but if the soup is not the main dish, then it serves 4. 


what you need:

















  • 1/2 lb (225gr) crimini mushrooms brushed and cut in pieces or sliced
  • 1 tbsp butter
  • 1 lb (500 gr) frozen artichoke hearts, thawed
  • 1/4 cup (60 ml) olive oil
  • 1/4 lb (125 gr) chopped onion
  • 2 garlic cloves finely chopped
  • 1/4 lb (125 gr) potato peeled and cubed
  • 4 cups (1 liter) chicken stock
  • 1/2 cup (125 ml) heavy cream
  • salt and freshly ground black pepper to taste


what to do:







Halve the artichoke hearts.










Heat the oil in a medium/large pot and sauté the onion and garlic for about 5 minutes over medium heat.







Add the potatoes and sauté for another 5 minutes.









Add the artichokes and sauté for 1 minute.







Add the chicken stock and bring to a boil. 
Lower the heat, cover the pan and let it simmer for 25 minutes.







While the potatoes and artichokes are simmering, prepare the mushrooms. 
In a small saucepan melt the butter over medium heat. 







When the butter starts to bubble and change color add the mushrooms and sauté for about 5 minutes.
Reserve.







After the soup simmers for 25 minutes add the mushrooms and simmer for another 5 minutes.










Purée the soup using a blender, food processor or immersion blender.









Return the soup to the pot after rinsing it so it does not have any bits in it. Add the cream turn the heat to medium.




Stir well.
Taste for seasoning, adding salt and pepper according to your taste. 
Place the top on the pan, turn the heat down and simmer for an additional 5 minutes to heat through before serving.



Bon Apétit!






Artichoke Soup Recipe

what you need:

  • 1/2 lb (225gr) crimini mushrooms brushed and cut in quarters
  • 1 tbsp butter
  • 1 lb (500 gr) frozen artichoke hearts, thawed
  • 1/4 cup (60 ml) olive oil
  • 1/4 lb (125 gr) chopped onion
  • 2 garlic cloves finely chopped
  • 1/4 lb (125 gr) potato peeled and cubed
  • 4 cups (1 liter) chicken stock
  • 1/2 cup (125 ml) cream
  • salt and freshly ground black pepper to taste
  •  
what to do:

Halve the artichoke hearts.
Heat the oil in a medium/large pot and sauté the onion and garlic for about 5 minutes over medium heat.
Add the potatoes and sauté for another 5 minutes.
Add the artichokes and sauté for 1 minute.
Add the chicken stock and bring to a boil. 
Lower the heat, cover the pan and let it simmer for 25 minutes.
While the potatoes and artichokes simmer prepare the mushrooms. 
In a small sauce pan melt the butter over medium heat.
When the butter starts to bubble and change color add the mushrooms and sauté for about 5 minutes. Reserve.
After the soup simmers for 25 minutes add the mushrooms and simmer for another 5 minutes.
Purée the soup using a blender, food processor or immersion blender.
Return the soup to a clean pot set over low heat. Add the cream.
Stir well and taste for seasoning. Add salt and pepper as necessary. Simmer for an additional 5 minutes to heat through before serving.




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