Recipe by Dee514
Posted by request...This recipe is from THE PANERA BREAD COOKBOOK: Breadmaking Essentials and Recipes from America's Favorite Bakery-Cafe by the Panera Bread Team. Recipes by Ward Bradshaw and Joel Cammett. © 2004 by Panera Bread.
Top Review by Ivy Food Sleuth
This was a LOT of work but worth it for a dinner party. I added thee medium shrimp per person and a pinch of cayenne which did not taste hot just a little hint in the backgroud. I doubled the recipe so we'd have leftovers and we will be gobbling that up tonight. Five star!!!!
- 4 quarts water
- 8 whole artichokes
- 1 lemon, juice of
- 2 tablespoons olive oil
- 8 tablespoons unsalted butter, divided
- 7 cups vegetable stock or 7 cups chicken stock
- 6 slices panera's country bread, crusts removed
- 1 cup fresh chervil, packed
- vegetable oil, for frying
- 1 cup heavy cream
- salt & freshly ground black pepper, to taste
Directions See How It's Made
- Bring the water to a boil in an 8-quart pot.
- Trim the top third off each artichoke and discard, along with the stems. The bottom two-thirds of each artichoke should remain in tact.
- Set 2 artichoke bottoms aside, quarter the other 6 artichoke bottoms and toss with the lemon juice and olive oil.
- Transfer quartered artichokes, lemon juice, and oil to the water and boil for 10 minutes. Drain artichokes.
- Melt 4 tablespoons of butter in a 4-quart pot and add the cooked artichokes.
- Stir them over low heat for about 10 minutes, be careful not to let the butter burn.
- Pour in the stock and boil for 20 minutes.
- Melt the remaining 4 tablespoons of butter. Dip the bread slices into the melted butter and sauté over medium heat until golden brown, 3 to 4 minutes per side.
- Add the cooked bread to the pot with the artichokes and simmer for 5 minutes.
- Remove from heat and add the cream.
- Season with salt and pepper to taste.
- Puree the soup in a food processor, then run it through a food mill until smooth.
- Cool 1-1/2 cups of soup in the freezer.
- Puree the chervil in the chilled soup (make sure the soup is cold before you puree the chervil, because if it is hot, the chervil will turn brown).
- Heat the chervil mixture to 200ºF.
- Thinly slice the reserved artichoke bottoms and fry in vegetable oil until golden brown, about 2 to 3 minutes.
- Drain on a paper towel to absorb excess oil.
- Evenly distribute the hot soup among 8 bowls. Drizzle the chervil mixture over the soup and garnish with the fried artichokes.