Cardoon Soup with Black Truffle Carpaccio Recipe

Staff Writer
Cardoon Soup with Black Truffle Carpaccio Recipe
Cardoon Soup with Black Truffle Carpaccio
Viviane Bauquet Farre

Cardoon Soup with Black Truffle Carpaccio

You might be wondering, what on Earth is a cardoon, anyway? A thistle-like plant, cardoons (also called cardone) grow abundantly in the Mediterranean and are usually in season from November to March. A close relative to the globe artichoke, the cardoon looks a bit like celery on steroids, growing as tall as six feet. It has thorny, silver-grey leaves and pom-pom-like purple blossoms.

It’s not exactly a friendly-looking vegetable and it probably won’t make you salivate at first sight. But their delicate artichoke-like flavor is as refined as it is addictive.

If you cannot find cardoons in your local store or farmers market, don’t despair! The velouté can be made with frozen artichoke hearts and tastes very similar.

4
Servings
256
Calories Per Serving
Deliver Ingredients

Notes

*Note: You can replace the cardoons with frozen artichoke hearts. Use two 8-ounce packages of artichoke hearts and reduce the water to 2 ½ cups. Make the soup and strain exactly as for the cardoon soup.

**Note: You can find black truffle carpaccio in gourmet food supply stores or online.

Ingredients

  • Juice of 2 lemons
  • 3 pounds cardoon stalks*
  • 1 tablespoon sea salt, plus more to taste
  • 3 tablespoons extra-virgin olive oil
  • 1 medium-sized Vidalia or Spanish onion, quartered and sliced thinly
  • 1/2 cup dry white wine
  • 2 cloves garlic, chopped finely
  • 8 ounces Yukon Gold potato, peeled and cut into ½-inch cubes
  • 2 1/2 cups vegetable stock
  • 3 cups water
  • Freshly ground black pepper, to taste
  • 8 sprigs Italian parsley
  • 6 sprigs thyme
  • 2 tablespoons crème fraîche
  • 4 teaspoons black truffle carpaccio or truffle oil, for garnish**
  • 1/4 cup chives, chopped finely, for garnish

Directions

Fill a large bowl with cold water and add ½ of the lemon juice.

Trim both ends of the cardoon stalks and all of the leaves. Using a paring knife, shave the edges off each stalk (they have little spikes on them), and peel off the large protruding ribs (as you would a celery stalk). Cut each stalk crosswise into 1-inch pieces and place immediately in the lemon-water bath.

Fill a large bowl with cold water and several ice cubes. Fill a large heavy-bottomed pot with water and bring to a boil over high heat. Add the remaining lemon juice and salt.

Drain the cardoon pieces and add them to the boiling water. Boil until just tender, but still a bit firm, about 15-20 minutes. Scoop them out with a slotted spoon and transfer to the ice water bath until cool. Drain on kitchen towels or paper towels.

Heat a large, heavy-bottomed soup pot over medium-high heat. Add the olive oil and onion, stir well, and sauté until just golden, stirring occasionally, about 5-6 minutes.

Add the wine and garlic. Stir well and continue to sauté until the wine has reduced to a syrupy sauce and has almost all evaporated, about 2-3 minutes. Add the cardoons, potato, stock, and water. Season with salt and pepper, to taste.

Tie the parsley and thyme together in a bundle with kitchen string and add to the pot. Bring to a boil, then reduce heat to medium-low, cover the pot, and simmer for 40 minutes until the cardoons are very tender. Remove the herb bundle and discard.

Purée the soup with a stick blender or food processor until very smooth. Pour some of the soup in a medium sieve, 2/3 of the way up. Force the soup through the sieve with a silicone spatula. When there is nothing left but a thick paste, discard the paste and pour another batch of soup in the sieve. Repeat until the entire soup has been strained.

Return to the soup pot and gently reheat over medium heat. Add the crème fraîche and stir until well incorporated. Season with additional salt and pepper, if needed.

Ladle the soup into soup bowls, put a spoonful of black truffle carpaccio (or a spoonful of truffle oil) in the center of each bowl, garnish with the chives and serve immediately.

Soup Shopping Tip

Buy fresh herbs and spices to season your soup; fresh garlic, parsley, and thyme will enhance the flavor without being overpowering.

Soup Cooking Tip

Most soups are better the day after their made. If possible refrigerate your soup overnight before serving.

Soup Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.

Nutritional Facts

Total Fat
12g
19%
Sugar
3g
N/A
Saturated Fat
2g
12%
Cholesterol
4mg
1%
Protein
5g
10%
Carbs
34g
11%
Vitamin A
37µg
4%
Vitamin B6
0.7mg
34.1%
Vitamin C
46mg
77%
Vitamin E
2mg
8%
Vitamin K
47µg
58%
Calcium
315mg
32%
Fiber
9g
38%
Folate (food)
257µg
N/A
Folate equivalent (total)
257µg
64%
Iron
4mg
24%
Magnesium
180mg
45%
Monounsaturated
8g
N/A
Niacin (B3)
2mg
9%
Phosphorus
149mg
21%
Polyunsaturated
1g
N/A
Potassium
1793mg
51%
Riboflavin (B2)
0.2mg
10.6%
Sodium
1913mg
80%
Thiamin (B1)
0.2mg
10.2%
Zinc
1mg
7%