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Shadowbrook Creamy Artichoke Soup
Chef Ted Burke
1 lb Frozen Artichoke Hearts
2 small Potatoes, peeled and sliced
1/2 medium Onion, peeled and sliced
1 & 1/2 Celery Stocks, chopped
1/2 medium Leek (white only), sliced
1 clove Garlic, nely chopped (optional)
3 cups Chicken or Vegetable Stock
1/8 cup Fresh Flat-Leaf Italian Parsley, minced 1/3 tsp Dried Oregano
1/2 tsp Dried Basil
3 tbsp Butter
2 tbsp Flour
1/2 tsp Half and Half
1/2 cup Heavy Cream
1/2 tsp Salt
1/2 tsp Pepper
1/2 tsp fresh Lemon Juice
• Cook vegetables, including frozen artichoke hearts if used,
in water until soft, approximately 10-12 minutes. Drain. In blender, puree cooked vegetables (add canned artichoke hearts here, if used) and optional garlic. Return to pot. Add the herbs and stock. Simmer for 20 minutes.
• Make a roux with the melted butter and our over medium heat. Add the half and half, stirring until smooth. Add to soup. Add the heavy cream. Bring soup back up to boil and season with salt, pepper and fresh lemon juice to taste. To thin soup, add half and half. To thicken, add more roux.
• Strain through a ne strainer or colander. Makes about 6-8 ounce servings.
Summer Corn Soup
With White Truf e Oil and Chives
Chef Jason Yeafoli Serves 4
Corn Stock:
2 qts Water
6 ears Yellow Corn, husk removed 2 small Shallots, peeled and quarted
Corn Soup:
2 cups Heavy Cream
1 tbsp White Truf e Oil
Pinch Kosher Salt
1 tsp Lemon Juice, fresh squeezed 1 tbsp Chives, chopped
3 tbsp Salted Butter
For the Corn Stock:
• Start by cutting the kernals from the corn cob, easily done in a stainlees steel or glass bowl. Place the cobs, cut in half in a tall stock pot and cover with 2 quarts of water and quartered shallots. Reserve corn kernals for the soup.
• Bring to a simmer and reduce by half (about three hours).
For Corn Soup:
• Strain corn stock through a china cap and dispose of corn cobs. Return the stock to the heat, add the heavy cream and reduce by 1⁄4. Add the corn kernels and simmer for about 20 minutes.
• Puree soup in the blender and strain through a chinois or ne strainer.
• Add salt, fresh squeezed lemon juice and white truf e oil.
To Serve:
• Warm soup bowls in the oven.
• Add 3 tablespoons of cold salted butter to the warm soup and
blend with a hand mixer.
• Ladle soup into the warm bowls.
• Garnish with fresh cut chives.
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