Soup
Creamy reindeer and artichoke soup
A smooth, gentle soup that leans on the earthiness of artichoke and gets its savoury edge from cold-smoked reindeer stirred in at the end.
Instructions
Wash the artichoke hearts well, then cover them with water in a large pot.
Bring to a boil and simmer until tender, much like potatoes, about 20–25 minutes. Drain them and let them cool a little, then pull off any tough outer leaves so you're left with the tender hearts.
Bring the cooked hearts and the stock to a gentle simmer in a large pot.
Give it 10 minutes to deepen, then take it off the heat and blend it smooth with a stick blender. Taste and season with salt and white pepper.
Set the pot back over low heat and stir in the cream and the diced cold-smoked reindeer.
Warm it through until the soup is steaming and the reindeer has taken the chill off, but don't let it boil. Stir in the berry jam if you're using it. Ladle into warmed bowls and finish with parsley and a swirl of cream.
Tips
- A shallot softened in butter before the stock goes in, then blended with the rest, adds another layer.
- Crusty sourdough is all this needs alongside.
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