This artichoke cream soup with scraps is a true grandma’s recipe, no-waste and full of flavor, perfect when wondering what to do with artichoke scraps. The outer leaves, often discarded, become the stars: after being boiled in a pan, they are transformed into a surprising artichoke leaf puree. The result is a delicate cream, almost a pâté, which can also be prepared with the Bimby, ideal as a first course or as a versatile base for other recipes.
SEASONALITY of #artichoke: from October to May depending on the variety.
RECIPES with artichokes
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2People
- Cooking methods: Stovetop, Pressure Cooker
- Cuisine: No-Waste
- Seasonality: Fall, Winter and Spring
Artichoke Cream Soup with Scraps
- 1.1 lbs artichokes (scraps: leaves and tips)
- as needed water (enough to cover the leaves)
- 1 drizzle extra virgin olive oil
- as needed salt (and herbs to taste)
Tools
- Pressure Cooker 5 liters
- Food Mill
Artichoke Cream Soup with Scraps
Can I also use the artichoke tips?
Yes, the tip scraps make the cream even more flavorful and sweet.
Do I need to peel or remove any parts of the leaves?
Just remove the toughest outer leaves; the others can be used directly.
After cleaning the artichokes (to cook them in a pan or other), save the discarded leaves and tips, then wash them well.
Place them in a pot and cover with water. Cook in a pressure cooker for about 20 minutes after the whistle, or for 45 minutes in a regular pot.
Transfer the cooked leaves to the food mill and pass them well to extract all the cream.
Leave only the fibers in the upper basket of the food mill.
Then, also collect the pulp at the bottom of the sieve.
Transfer it to a pot, add, if needed, a little cooking water, salt, and season by stirring for a few minutes.
You can add herbs to taste, like parsley, thyme, mint, or basil, and delicate spices such as pepper or nutmeg. A drizzle of extra virgin olive oil at the end of cooking enhances the flavor, making the cream soup more fragrant and creamy.
HOW TO USE
The cream soup can have different consistencies depending on its intended use. If left more liquid, it becomes perfect as a hot soup or cream to be served in bowls, ideal with croutons or toasted bread. If made thicker, it can be used as a spreadable cream on croutons, to cream risottos, or slightly thickened in a pan, turning into a vegetable pâté or a tasty filling for savory pies and similar preparations.
After cooking the artichoke scraps for the cream soup, save the cooking water. Strain it through a fine sieve to eliminate any residues and obtain a light broth, perfect to be enjoyed hot as a depurative tisane or used as a base for soups and risottos.
Main benefits of artichoke scrap cooking water
It contains natural antioxidant substances that promote digestion and liver health, thanks to the presence of compounds like cynarin. It is depurative and light, excellent for hydrating without adding calories, and can help stimulate metabolism and reduce abdominal bloating. Moreover, it is a simple and no-waste way to make the most of the nutrients from artichoke scraps.
STORE the Artichoke Cream Soup with Scraps
The cream soup can be stored in the refrigerator, in a well-closed container, for up to 3 days. Alternatively, it can be divided into portions and frozen, where it keeps for more than 3 months.
FAQ (Questions and Answers)
Can it be reheated without altering its flavor?
Just heat it on a low flame or in the microwave, stirring occasionally.
Can it be used for other recipes?
Absolutely: if the cream soup is more liquid, it is perfect as a cream on croutons or to cream risottos; if thickened by cooking it a bit more or reducing it in a pan, it becomes ideal as a filling for savory pies or vegetable pâtés.
Is the artichoke cream soup with scraps suitable for the Bimby?
It can be blended directly in the Bimby to get a smooth and creamy soup.
