Artichoke soup with Spanish sausage and roasted pistachio nuts

Artichoke soup with Spanish sausage and roasted pistachio nuts

By
From
Arabesque
Serves
8
Photographer
William Meppem

This is a version of a Renaissance soup which Greg learned in Mantova, Italy. The Italian version uses cock’s combs instead of sausage, and the soup is garnished with jewel-like pomegranate seeds.

Ingredients

Quantity Ingredient
6 large artichokes
4 lemons, juiced, mixed with 1 litre of water
2 medium onions
2 garlic cloves
2 medium leeks
100ml olive oil
2 litres chicken stock
3 semi-dried chorizo sausages, grilled and sliced into 1 cm diagonal pieces
2 egg yolks
150ml thickened cream
salt and pepper
2 lemons, juiced

Garnish

Quantity Ingredient
1/2 teaspoon allspice
60ml extra-virgin olive oil
100g unsalted pistachio nuts, dry-roasted and coarsely crushed

Method

  1. To prepare the artichokes, remove the outer hard leaves as well as the choke and immediately place the heart into lemon water.
  2. Slice the onions, garlic and leeks finely. Heat the olive oil in a heavy-based pot.
  3. Drain the artichokes and very quickly slice into thin (2 mm) slices. Sauté them in the hot oil with the onions, garlic and leeks, then cover and simmer for 5–8 minutes. Do not allow the artichokes to colour.
  4. Add the chicken stock. Bring to the boil and gently simmer for half an hour. Taste and season with salt and pepper.
  5. When ready to serve, bring the soup back to the boil and then add the grilled chorizo pieces. Mix the egg yolks with the cream and then add to the soup. Slowly return the soup to just below boiling, stirring constantly. Remove from the heat and adjust seasoning with salt, pepper and lemon juice.
  6. As you serve, finish each bowl with a sprinkling of crushed nuts and freshly milled allspice, and a drizzle of extra-virgin olive oil.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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