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Artichoke and Roasted Shiitake Soup

Created by Executive Chef James Waller of the Monterey Plaza Hotel, Monterey

Serves 4

The earthy flavor of the shiitake mushrooms in this dish perfectly complement the artichokes.

Ingredients

6 artichokes, fresh
1 onion, peeled and diced
2 cups chicken stock
2 bay leaves
¼ cup chopped thyme
1 tsp chopped garlic
1 tsp olive oil
Pinch salt
1 tbsp lemon juice
1 cup heavy cream
¼ cup toasted hazel nuts
¼ cup chopped shallots
1 pound roasted shiitake mushrooms

Method

  1. Slice and de-stem the mushrooms. Toss in olive oil and roast at high heat in oven till soft and slightly dry brown in color.
  2. Boil water with pinch salt and lemon juice.
  3. Peel the artichokes and cut in half. Remove choke and place in boiling water. Cook until soft.
  4. Remove artichokes and cool.
  5. Sauté onions, artichokes (leaves and all), garlic, and shallots in whole butter.
  6. When everything is soft add the chopped thyme and bay leaf. Cook another five minutes and add the stock.
  7. Cook again until everything is well brewed and soft.
  8. Add hazelnuts, mushrooms (reserve some for garnish later) and cream. Cook again for a few minutes.
  9. Blend soup.
  10. Adjust seasoning to taste with salt and pepper. If too thin, add more cream.

To Serve

Divide into four bowls. Garnish each with remaining mushrooms.

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