The Tudela artichoke, a product with its own protected designation of origin, inspires a flavorful and versatile cream soup, perfect for a Sunday lunch or a Christmas dinner. César Rodríguez, chef at Alfonso Catering, invites you to get in the kitchen and try this recipe, which we're sure you'll love.
At Alfonso Catering, they recommend always using the finest ingredients if you want to enjoy a menu like the one our catering professionals can serve. And if you're unsure, let us advise you: whichever option you choose, we guarantee you'll always have locally sourced, top-quality products.
Ingredients (4 people):
- 8 fresh artichokes from Tudela
- 100g of fresh peas
- 1 new onion, fresh or spring-like (depending on the area)
- 100ml olive oil
- 2 new potatoes from Sanlúcar
- 10g of fresh parsley
- Water
- Liquid cream (optional)
- Sal Island
- Pepper
Preparation:
Thoroughly clean the artichokes and peel them down to the heart. Place the artichokes in plenty of cold water with a handful of parsley to prevent oxidation. The parsley method is more effective than sprinkling the artichokes with lemon juice because it prevents them from absorbing the lemon's acidic flavor and better preserves the artichoke's natural taste. It's important that the parsley is fresh, not dried, to maintain its antioxidant properties.
Peel the potatoes and cut them into cubes.
Strain the water from the artichokes and use it to cook the vegetables in a separate pot, including the parsley and a drizzle of olive oil. Boil until all the vegetables are very tender.
Blend the vegetables with the water and parsley. Add a splash of cream if desired. Strain the soup through a fine-mesh sieve and add salt and pepper to taste.