RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Soup: Artichoke: Crema de Carciofi Ester - dairy, pareve
This recipe appeared in an article reviewing Joyce Goldstein's recent cookbook, CUCINA EBRAICA: FLAVORS OF THE ITALIAN JEWISH KITCHEN. The review praised the cookbook (an opinion which I share), but dismissed Goldstein's menu for Rosh Hashanah. Instead, the food journalist provided several other recipes including this soup. According to Goldstein's introduction to this soup recipe, it is named after Esther, Queen of Persia, and is served at Purim. Goldstein's version of the soup is both a nod to modern health issues and the laws of kashruth. The traditional preparation includes bechamel sauce, but Goldstein uses rice or potato as a thickening agent and offers a pareve alternative in the ingredient list. Karen Selwyn * * * * * * * Artichoke Soup (Crema de Carciofi Ester) The artichoke flavor of this soup intensifies as it sits, so it's best to prepare it a few hours or even a day ahead of time and reheat to serve. Juice of 1 lemon 12 artichokes 3 tablespoons butter or olive oil 2 cloves garlic, minced 3/4 pound boiling potatoes, peeled and diced, OR 1/2 cup white rice 3 cups vegetable broth plus additional vegetable broth or milk or heavy whipping cream Salt Freshly ground black pepper Chopped, peeled, toasted hazelnuts or pine nuts, optional Chopped flat-leaf parsley or mint, optional Fill large bowl with water and add lemon juice. Working with 1 artichoke at a time, cut off stem flush with bottom. Trim away all leaves until you reach pale green heart. Pare away dark green area from base. Cut artichoke in half lengthwise and scoop out and discard choke from each half. Then cut each half lengthwise into 1/4-inch thick slices and drop into lemon water. Melt butter (or oil) in large saucepan over medium heat. Drain artichokes and add to pan. Saute until shiny, then add garlic, potatoes and enough broth to just cover artichokes, about 1 1/2 cups. Cover pan and simmer over medium heat until artichokes are very tender and almost falling apart, 25 to 30 minutes. Remove from heat. Transfer to food processor and puree until smooth. Return puree to saucepan and add remaining 1 1/2 cups broth. Reheat over low heat, adding more broth (or milk or cream) to achieve consistency you prefer. Season to taste with salt and pepper. Serve in shallow soup bowls. Garnish with chopped hazelnuts, pine nuts, parsley or mint. 6 to 8 servings. Current source: "The Virtues of Patience of Good Taste" Laurie Ochoa LA TIMES (on-line edition), 9/9/98
