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Artichoke Soup With Balsamic Reduction

Vegan Chef Day

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.

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Ingredients

1 tablespoon extra virgin olive oil
4 sticks of celery finely chopped
2 garlic cloves finely chopped
10 mini artichokes, stem, choke and top of leaves removed
1 tablespoon truffle oil
2 litres vegetable stock (use gluten-free if needed)
4 tablespoons balsamic vinegar
1 preserved lemon finely chopped

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

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