October offers many delicious vegetables that are in season here. Pumpkins, apples, kale, carrots and, not least, artichokes and oyster mushrooms are among others on the list. These are all vegetables that I love, which you can also see on my blog and Instagram right now
Recipe for artichoke soup with butter-fried oyster hats
Here I have made an artichoke soup with butter-fried oyster hats and it tastes sooooo good. Admittedly, artichokes can be friends to prepare, haha. But sometimes you can be lucky that they almost have the same shape as small potatoes and then they are not so difficult to peel. Even if you can’t, they’re worth all the work. As boring and bulbous as artichokes look, they taste just as amazing. Especially in soups or served as a puree with, for example, a delicious piece of cod. Yum.
Artichoke soup with oyster mushrooms
Artichoke soup with butter-fried oyster hats. A really delicious and creamy soup.
Ingredients
300 g artichokes
300 g of potatoes
1 onion
Olive oil for frying
2 teaspoons dried thyme
Salt and pepper
600 ml of veg stock water
1 teaspoon vegetable stock powder
200 ml of cooking cream
½ teaspoon nutmeg
250 g oyster shells
1 tablespoon butter
Preparation
- Peel artichokes and potatoes and cut them into small cubes. Put them in a large pot with olive oil.
- Add large diced onion, garlic and salt and pepper and fry for about 2-5 minutes.
- Add dried thyme, water and vegetable stock.
- Simmer for about 15 minutes until the potatoes and Jerusalem artichokes are tender.
- Add 2 dl of cooking cream, ½ teaspoon of nutmeg and blend with an immersion blender.
- Season the soup with salt and pepper and add more water if you want a thinner consistency.
- Now for the mushrooms. Melt butter in a pan. Wash the mushrooms and cut them into slices and fry them until golden. Season with salt and pepper.
