This ice-cold soup made from artichokes is a perfect aperitif bite or appetizer. We used artichoke hearts that we put in jars last summer. Together with olive oil and lemon from the very last harvest this artichokes makes a perfect match. This dish makes us remember some tastes of last summer in South-Italy.
Cold artichoke soup
Ingredients: 1 jar of artichoke hearts (about 250 g net weight), 7.5 dl of chicken broth, 1 onion, 2 cloves of garlic, 1 lemon, 1 small chili pepper, olive oil, salt , pepper of Espelette.
Peel and slice the onion and garlic. Make them glaze without coloring in a filet of olive oil. Add 1 dl of the liquid from the jar and 3/4 liter of defatted chicken broth . Add the artichoke hearts to the soup and cook for 30 minutes on low heat. Mix the soup and pass it trough a fine sieve. Finely grate the zest of the lemon and add it to the soup. Let the soup cool down and keep the artichoke soup in the refrigerator until serving.
Season the cold soup with lemon juice, salt and Espelette pepper, then mix the soup with enough olive oil (about 1.5 dl) and ice cubes to obtain a glazed and creamy soup .
Decorate with a few fresh mint leaves and serve immediately.
We used Espelette pepper, a variety from the South of France, but obviously and kind of not too strong pepper would be fine.
Season the artichoke velouté when it has already cooled.