Artichoke Soup With Balsamic Reduction

Cooking Instructions

• 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