The Masson’s Cream of Artichoke soup is a rich and creamy soup that should not be missed. This recipe is from New Orleans, a city that is known for its unique flavors.
Masson’s restaurant, a New Orleans classic restaurant
Masson’s Restaurant Francais may have closed in 1993, but this restaurant is still remembered by so many. This place was where locals came to celebrate. They celebrated with oysters en brochette, vichyssoise, rack of lamb, and cream of artichoke soup. If you have never had cream of artichoke soup, you are missing out on a delicious thick bowl of soup that you can’t find in a can. Packed full of artichoke flavor, this soup is a good way to enjoy artichoke flavor all year round. Made with frozen artichoke hearts you don’t have to worry about cooking fresh artichokes.
How beaten eggs can help thicken a soup
If you have never used eggs to thicken a soup, you are going to find that they add a velvety smooth texture and a boost of flavor. You will need to whisk the eggs very well together and add a bit of the soup to the eggs, and then add the egg mixture to the soup. Tempering the eggs will keep them from cooking before they can begin to thicken the soup.
Do you love recipes that are inspired by New Orleans?
What should you serve with Cream of Artichoke soup?
There are a couple of recommendations that will make the artichoke flavor even better. You may want to enjoy a glass of wine with this soup. I would recommend a white riesling or a French Chardonnay. Either one of these two wines will work beautifully. I also suggest serving a bread with a crunchy browned crust. The soup is so flavorful you will want to soak up the soup with the bread.
Masson’s Cream of Artichoke Soup
- 3 tablespoons butter
- 1/2 cup chopped green onions the green tops
- 1 bay leaf
- 1 piece chopped celery
- 1 chopped carrot
- 1 cup heavy cream
- 1 pinch thyme
- 1 quart chicken consommé
- 1 cup sliced artichoke hearts (cooked, not marinated)
- 2 egg yolks
- Sauté green onions, celery, chopped carrot, bay leaf, and thyme in butter. Add consommé. simmer ten to fifteen minutes. Add cooked artichoke hearts. Continue simmering another ten minutes. Remove from fire. Add beaten yolks and cream. Season with salt and pepper, and serve.