Subject: Creme d'Artichauts
From: Unicorn (unicorn@indenial.com)
Date: Tue Sep 12 2000 - 06:45:03 EDT
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F O O D F U N N Y
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Here's the latest from the mysterious "DRSPAGHETI":
A boy is about to go on his first date, and is nervous about what to
talk about. He asks his father for advice. The father replies: "My
son, there are three subjects that always work. These are food,
family, and philosophy."
The boy picks up his date and they go to a soda fountain. Ice cream
sodas in front of them, they stare at each other for a long time, as
the boy's nervousness builds, he remembers his father's advice, and
chooses the first topic. He asks the girl: "Do you like potato
pancakes?"
She says "No," and the silence returns.
After a few more uncomfortable minutes, the boy thinks of his father's
suggestion and turns to the second item on the list. He asks, "Do you
have a brother?"
Again, the girl says "No" and there is silence once again.
The boy then plays his last card. He thinks of his father's advice
and asks: "If you had a brother, would he like potato pancakes?"
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T O D A Y ' S R E C I P E
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This soup requires some effort, but the time spent will be well
rewarded.
Creme d'Artichauts (Cream of Artichoke Soup)
4 artichokes
2 Tbs (30 ml) olive oil
1 medium onion, coarsely chopped
2 celery stalks, coarsely chopped
1 large potato, peeled and coarsely chopped
4 cup (1 L) canned or fresh chicken stock
Salt and ground white pepper to taste
1 cup (250 ml) heavy cream
3 Tbs (45 ml) cognac (optional)
Cut the top halves of the artichokes off and discard. Trim the stems
flush with the bottoms. Peel back the outer leaves and discard, until
you reach the pale green inner leaves. Peel back the leaves and,
using a spoon, scoop out the prickly choke and discard. Cut each
artichoke into quarters. Heat the olive oil in a large pot over
moderate heat. Add the onion and celery and saute until golden brown,
about 10 minutes. Add the artichokes, potato, and chicken stock and
bring to a boil. Reduce the heat and simmer covered for 1 hour.
Transfer the soup in small batches to an electric food processor or
blender and process until smooth. Strain the soup through a fine
sieve. Season with salt and white pepper, and stir in the cream and
optional cognac. Reheat before serving if necessary. Serves 4 to 6.
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