in italiano 
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Vellutata di Carciofi - Tuscan Soup - Pisa
Vellutata di Carciofi
Sergio Lorenzi liked soup, and this one is particularly tasty and it isn't even difficult to prepare. In order to encourage you to notice the amounts of everything they use, we have asked a local chef. He is considered a teacher of food and is known for always being in the driving seat when it comes to cooking.
Ingredients for 6 people
8 artichokes
100g of butter
50g of white flour
1 litre of meat stock
Half an onion, chopped
Salt
Crostini with bread, put into the oven with butter
Go to the heat. Cook the onion with a third of the butter, adding chopped artichokes and leave it to cook for a few minutes. Add the flour and mix it well, still keeping the pan on the heat. Add little by little the meat stock and continue to stir the mixture. Cook for a further 20 minutes. Afterwards, pass all the ingredients through a sieve. If necessary, add salt. The soup is now taking shape. During this, make sure you stir up the rest of the butter in a pan. Stiring is the key to this recipe. If you wish to enrich this soup, you can add egg and cream, however, that may make the soup appear lumpy. Serve the crostini seperately. And remember to put them all in the oven before serving them at the table with a knob of butter.
Recipes kindly supplied by Il Tirreno
· Accommodation in Tuscany: :
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