Recipe: Artichoke Mushroom Soup with Pancetta




  • Artichokes Blanched/ Broiled, (6-Medium)
  • Pancetta, Thin Slice (2- oz)
  • Unsalted Butter (4-Tbsp)
  • Mushrooms, Sliced (1/2- lbs.)
  • Tomatoes, Peeled, Seeded, Chopped (2 Medium)
  • Dry White Wine, (¾ Cup)
  • Shallots, Small Dice (4)
  • Lemon Rind (1-In Wide & 2-In Long)
  • Fresh Tarragon (1-Tbls)
  • Veal Stock (6- Cups)
  • Crème Fraiche (1/4 Cup)
  • Chervil or Parsley, Chopped (2-Tbsp)
  • Salt and Pepper to Taste


  1. Prepare all vegetables and keep them on a tray. Blanch the 6 artichokes in acidulated water until they can be pieced by a cake tester at the stem end. Remove all the leaves and scrape the flesh from each leaf with a spoon, discarding the leaves as they are cleaned. Put the scrapings into a bowl. Scrape and discard the chole and cut the hears into 4-5 slices.
  2. While the artichokes are cooking, prepare the garnish. Sauté the pancetta in 2 tablespoons of the butter and chop it finely. Sauté the mushrooms in a hot skillet, salting lightly. Cook the mushrooms until they give up their water and it has evaporated. Season with freshly ground pepper. Mix the tomatoes with the mushrooms and set aside.
  3. In a soup pot, sauté the artichoke hearts and scrapings in 2 tablespoons butter. Pour the wine into the pan with the artichokes to deglaze, using a wooden spoon to scrape all the caramelized particles. Add the shallots, the lemon rind, and the tarragon. Season lightly with salt. Pour in the veal stock and bring the liquid to a boil; turn it into a simmer and cook slowly for 15 minutes.
  4. After the flavors have infused, purée the soup in a blender until it is absolutely smooth and creamy. Season to taste. When serving the soup, finish by adding créme fraiche, sautéed mushroom and tomato mixture and chervil or parsley.


Recipe bY: Josephine Araldo and Robert Reynolds, “From A Breton Garden” p.281-282)