Recipe: Artichoke and Portobello Soup by Chef Paul Mattison (Mattison’s and Mattison’s 41, Sarasota, FL)

Recipe courtesy of Chef Paul Mattison

Artichoke Soup with Portobello Mushrooms

Ingredients:
4 artichokes
¼ cup olive oil
½ cup onions, chopped
¼ cup celery, chopped
¼ cup leeks, chopped
¼ cup white wine
1 quart chicken stock
¼ cup olive oil
2 large portobello mushrooms
¼ cup heavy cream
Juice of ½ lemon
2 tablespoons diced tomatoes
Salt and pepper, to taste

Method:
Remove the outside leaves of the artichokes, setting the hearts aside. Heat the first ¼ cup of olive oil to medium-high heat in a medium-sized soup pot. Add the artichoke leaves, onions, celery and leeks, and cover and steam until the vegetables are tender. Add the wine and chicken stock, heating to a simmer and cooking for about five minutes. Remove from heat, purée and strain.

In a large skillet, heat the remaining olive oil to medium-high heat. Dice the artichoke hearts, slice the mushrooms and add to the oil. Sauté until the hearts and mushrooms are just tender. Set aside four small portions for garnish. Add the heavy cream to the skillet and heat. Season with salt, pepper and lemon juice.

To serve, add tomatoes to the artichoke heart and mushroom mixture, and place in the middle of each bowl.

Mattison’s City Grille

1 N. Lemon Ave.

Sarasota, FL

941.330.0440

Mattison’s Forty-One

7275 S. Tamiami Trail

Sarasota, FL

941.921.3400