Agriculture Reference
In-Depth Information
keep from overflowing the blender. As each batch is pureed, pour it through a fine-mesh
strainer into the saucepan. Stir the soup that's in the strainer to help it pass through.
When all of the soup has been pureed and strained into the saucepan, return the saucepan
to medium-low heat. In a bowl, whisk together the heavy cream and egg yolks until
smooth. When the puree has neared the simmer, spoon 'h cup of it into the cream-egg mix-
ture and whisk until smooth. This will "temper" the egg yolks, cooking them slightly so
they won't curdle when you add them to the saucepan.
Slowly whisk the cream-egg mixture into the saucepan and continue to cook, whisking
frequently, until the soup has thickened slightly and the texture has become silken, about
5 minutes. Do not let the soup boil, or the egg will curdle. Season to taste with salt and
lemon juice, if desired.
Ladle about 'h cup of hot soup into each of eight small soup bowls and garnish with a crisp
Parmesan chip in the center. Serve.
Parmesan Chips
MAKES 8 CHIPS
Place the cheese in 11/2-tablespoon mounds in a large, dry nonstick skillet. Leave
plenty of space between the mounds; you'll be able to cook 4 or 5 mounds per
batch. Gently spread each mound into a thin round with your fingers. Place the
skillet over low heat. The cheese will melt, begin to bubble and finally, after 3 to 5
minutes, begin to brown around the edges. Sliding the tip of a fork under one edge,
flip each chip and continue cooking until the other side is lightly browned, 3 to 5
minutes.
Artichokes Braised with Saffron, Black Olives and Almonds
Artichokes can stand up to the most assertive of flavors. This recipe pushes that theory to
the limit, with orange zest, black olives and red pepper flakes (to say nothing of almonds
and parsley). The addition of saffron makes the whole dish sing.
4 SIDE DISHES, 2 MAIN DISHES
