Artichoke Soup With Balsamic Reduction

This is a recipe for a special occasions. If you are using fresh artichokes you have to prepare them, which is not a quick task. And one of the ingredients is fancy-pants truffle oil. You can, of course, use a jar of artichokes and omit the truffle oil for a soup fit for any day of the week.

Method

• Heat the oil in a large saucepan
• Fry the celery for 10 minutes on a medium heat
• Add the garlic. Fry for a further 5 minutes
• Add the artichokes and stock
• Simmer for 20 minutes until the artichokes are soft
• Blend with a hand blender until completely smooth
• Add salt to taste
• In a small pan heat the balsamic vinegar until it is bubbling
• Allow the vinegar to reduce by one half
• Pour the soup into bowls
• Drizzle the balsamic reduction and truffle oil over the soup
• Scatter the preserved lemon on top