The artichoke soup recipe that I shared before was sour. I wanted this soup to be more easy to make. Normally, if I don’t season the soup with yogurt or egg yolk, I would add some milk to the soup to soften the taste. In fact you can add some milk to this recipe also, but I think it doesn’t need milk to have a softer taste. With the support of the roasted flour in butter, it has a delicious soft taste.
What can be used instead of flour in soups?
I have written this before but since everyone can not read every recipe, it is better to repeat the same things from time to time. If you don’t want to use flour due to a health problem such as gluten intolerance, you can use cornmeal instead of flour in soups that are calling for wheat flour. The taste and smell will vary a bit but never in a negative sense. Cornmeal adds a very pleasant aroma to soups. Even if you do not have any health problems, you can make changes in your soups by using cornmeal.
Enjoy the recipe…
- 1 kg whole artichoke,
- 2 tablespoons flour,
- 1 tablespoon butter,
- 6 cups water at room temperature,
- Remove the thick outer leaves of the artichokes,
- Cut the dark green, firm part (1-2 cm) on the tips,
- If you have stiff parts on the edges, cut it all around,
- Halve them and remove the hairy part,
- Chop in small pieces and pet them in a pot with 2 cups of water,
- Simmer until tender,
- In a different pot heat the butter,
- Add flour and sautee for 1-2 mins.
- Add 4 cups of water and stir, if there are lumps using a hand blender blend it until smooth,
- Add the artichokes with together with its water, stir well,
- Cover the lid and cook in low heat until thickened,
- Add salt, stir well and remove from heat.