Try this great artichoke soup recipe by Chef Eric that takes the taste buds on a delectable journey.
Gently fry the in the olive oil for 5 minutes. Add the garlic and artichokes for 30 seconds and moisten with the stock, bring to the boil and then simmer for around 20 minutes.
Meanwhile, place the bacon slices on parchment paper and bake it for about 40 minutes between 2 cookie sheets, or until golden brown and .
When the vegetables are soft, blend until smooth then stir in the hazelnuts and cream. Bring to and top each serving with some of the crispy bacon pieces that have been patted dry, and sprinkle some hazelnuts around on the top.
This recipe connects to Soups Making 101 — learn the technique step by step in the video lessons.
Toast hazelnuts just until the skins start to crack and you can smell them — any longer and they turn bitter. If you'd like to go deeper, Soups Making 101 covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
