Artichoke soup

Ingredients for 4 servings:

• 4 large artichokes (450 g each)
• 6 tbsp lemon juice
• 200 g floury potatoes
• 1 onion(s)
• 1 clove(s) garlic
• 50 g butter
• 400 ml vegetable stock
• 250 ml whipped cream
• Salt and pepper, white
• 4 tsp crème fraîche

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 30 minutes

Break off the artichoke stems and immediately sprinkle the stem ends with 1 tablespoon of lemon juice to prevent the flesh from discoloring. Cover and cook the artichokes in boiling salted water with the remaining lemon juice for 40-45 minutes. In the meantime, peel and roughly dice the potatoes. Peel and finely dice the onions. Peel and roughly chop the garlic clove. Drain the cooked artichokes (reserving the cooking water), let them drain, and remove the leaves one by one. Use a tablespoon to remove any inedible grass from the bases. Dice one artichoke base for the soup garnish and set aside. Set aside 12 attractive artichoke leaves for decoration. Melt the butter in a large saucepan. Sauté the onion and garlic until translucent. Add the potatoes and artichoke bases. Pour in the vegetable stock, 400 ml of the artichoke cooking water, and the cream. Let the soup simmer gently over low heat for 10 minutes. Chop the artichokes in a saucepan with a fork and pass the puree through a fine sieve. Bring to a boil briefly, season with salt and pepper. When serving, place the diced artichokes in warmed, deep bowls and top with the hot soup. Add 1 teaspoon of crème fraîche to each serving and garnish with artichoke leaves.