Creamy Atichoke Soup with Pesto

This thick artichoke soup is inspired by memories of Italy. Hence the pesto and basil. You can shift the focus to France by serving it with Dijon mustard and croutons.

Ingredients

• 1 kg peeled artichokes
• 350-400 ml chicken broth
• 120 g butter
• 130 g cream, 35% fat
• 120 g natural yoghurt
• 1 medium onion
• 2 cloves of garlic
• 60 g flour
• 40 g sugar
• 3 tbsp. l. sherry
• pesto and basil leaves
• salt, black pepper

Directions

1. In a heavy-bottomed saucepan, fry finely chopped onions in 40 g butter, 7 minutes. Place the garlic, cut in half. Cook for 2 minutes.
2. Add sherry, sugar and artichokes and sauté quickly. Pour in broth, salt and pepper. Bring to a boil, simmer for 30 minutes.
3. Melt the remaining butter in a saucepan, add flour. Cook, stirring occasionally, 2 minutes. Remove from heat. Pour in yogurt and cream, stir. Return to heat, bring to a boil, thicken.
4. Pour the sauce into the soup in a thin stream. Whisk with a blender. Cool it down. Serve with pesto, garnished with basil leaves.