Читать книгу Winter Cuisine - Bernhard Long - Страница 81

Ingredients for 2 meals

2 artichokes (so. 800 grams)

½ lemon

1 onion

2 cloves of garlic

4 large spoon olive oil

130 ml dry white wine

500 ml vegetable stock

60 g green olives (stoned)

1 large spoon almond flakes

50 ml whipped cream

Salt and pepper from the mill

The preparation process

The artichoke stalks break out, as the thread from the blood floor with pull out.

The tough outer leaves of the artichoke generously and eliminate the upper third of the flower with a large sharp knife cut off.

Lemon expressions. 1 2 large spoon of juice and some cold water in a bowl mix. The artichokes in rough columns crushing, the straw from the blood-floor pieces eliminate. Coarsely ground artichokes and the lemon water.

Peel the onion and garlic and small cubes.

3 large spoon Heat olive oil in a pot. The onion and garlic and stir is glassy sweating. Drain artichoke pieces, and so. 3 minutes steaming.

Pour the white wine and strong heat to about 2/3, boil down.

Liquid to admit, heat and once over a medium heat for 35 minutes simmer, cook .

In the meantime the olives fine chopping and in a small bowl with the rest of the olive oil mix.

Sliced almonds in a frying pan without fat gold yellow roasting, thereby more frequently stir, take it out and let it cool down.

The soup with the hand blender fine pureeing, then through a fine sieve into a dish. Cream pour, once briefly heat , with salt, pepper from the mill, from the mill and left lemon juice tastes and fill in soups cups. With almonds and the olive oil mixture preparation.