Artichoke Sweetness with Porcini Mushrooms and Parmesan
Soup
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Cook Time
35 min
Servings
4
Difficulty
Easy
Prep Time
25 Min
Description
This artichoke sweetness with porcini mushrooms and parmesan is a refined and savory appetizer, perfect for autumn meals or special occasions. I love the velvety texture of the artichoke soup, enhanced by the richness of the porcini mushrooms and the salty touch of the parmesan. The preparation is simple and quick with the Thermomix®, making it an ideal dish to impress your guests without spending hours in the kitchen. Feel free to add a touch of fresh cream for even more smoothness. A real delight!
Ingredients (10 ingredients)
-
1 brique(s) Artichoke
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2 piece Artichoke heart
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4 piece Porcini mushroom(s)
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1 gousse(s) Garlic clove(s)
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1 tige Thyme
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1 branche(s) Chives
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to taste Parmesan
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2 c. à soupe Olive oil
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1 c. à soupe Truffle oil
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15 g Butter
Preparation (6 steps)
Heat the artichoke soup
Pour the artichoke soup into the Thermomix bowl and heat for 5 Min./70°C/Stufe 1, in order to preserve the delicate flavors of the vegetables.
Prepare the artichoke hearts and garlic
Cut the artichoke hearts into small cubes and reserve a few pieces of raw artichoke for decoration. Peel the garlic clove.
Infuse the garlic and thyme in the oil
Pour the olive oil into a pan. Add the garlic clove in its skin and the thyme sprig. Heat over low heat to infuse the flavors.
Sauté the artichokes and porcini mushrooms
Add the artichoke heart cubes to the pan and sauté for 5 Min./Stufe 2. Then add the porcini mushrooms cut into pieces and continue cooking for 3 Min./Stufe 2.
Finalize the garnish
Add a knob of butter, the finely chopped chives and a dash of truffle oil to the pan. Mix gently and remove from heat.
Dress the verrines
Gently distribute the garnish at the bottom of the verrines. Pour the hot artichoke soup on top. Arrange a few parmesan shavings and a few very thin slices of raw artichoke on top.
Finished cooking? Great! 🎉
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Created by
Chloe Chevalier
3
Rezepte
0
Kochbücher
Allergens
- Milk
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