Artichoke Velouté

Name: Artichoke Velouté
Yield: 6 servings
Cuisine: French
Ingredients: Juice of ½ lemon; 6 large artichokes; ¼ cup olive oil; ¼ pound shallots, thinly sliced; 2 tablespoons dry white wine; 5 cups chicken stock; Bouquet garni (2 outer leek leaves; ½ rib celery, sliced; 4 sprigs parsley; 1 sprig fresh thyme; 1 bay leaf; ½ teaspoon each black and white peppercorns; and 6 coriander seeds tied in a square of cheesecloth); 2 fresh porcini mushrooms; 1 tablespoon butter; 1 ounce foie gras, fresh or canned, finely diced; ¾ cup heavy cream; Fine sea salt and freshly ground white pepper to taste

Recipe from Gordon Ramsay

Adapted by Julia Reed

Published November 30, 2002

Total Time: 50 minutes
Rating: 3(5)
Comments: Read comments

—Julia Reed

Featured in: FOOD; Liquid Assets

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Ingredients

Yield:6 servings

Juice of ½ lemon
6 large artichokes
¼ cup olive oil
¼ pound shallots, thinly sliced
2 tablespoons dry white wine
5 cups chicken stock
Bouquet garni (2 outer leek leaves; ½ rib celery, sliced; 4 sprigs parsley; 1 sprig fresh thyme; 1 bay leaf; ½ teaspoon each black and white peppercorns; and 6 coriander seeds tied in a square of cheesecloth)
2 fresh porcini mushrooms
1 tablespoon butter
1 ounce foie gras, fresh or canned, finely diced
¾ cup heavy cream
Fine sea salt and freshly ground white pepper to taste

Ingredient Substitution Guide

Preparation

Step 1
Fill a bowl with cold water; add the lemon juice. Trim the artichoke stems. Bend back the tough outer petals until they snap off. Cut off the tops. Using a sharp-edged spoon, remove and discard the hairy chokes. Slice the artichokes and put in the water.
Step 2
Drain the artichoke slices. In a soup pot, heat the oil over medium-high heat. Add the artichoke slices and the shallots, cover and sauté, stirring occasionally, until they begin to caramelize, about 15 minutes.
Step 3
Deglaze the pan with the white wine. Add the stock and the bouquet garni and bring to a boil. Reduce the heat and simmer until artichokes are tender, about 20 minutes. Discard the bouquet garni. In a food processor, purée the mixture in batches; strain each batch through a fine sieve, pressing solids with the back of a spoon.
Step 4
Slice each mushroom into thirds. Melt the butter in a small skillet. Add the mushrooms and sauté until golden. Set aside.
Step 5
Reheat the soup over medium-low heat. Stir in the foie gras and the cream. Season with salt and pepper. Ladle into 6 bowls and garnish each with a mushroom slice.