From, "Great Lake Effects...Buffalo Beyond Winter and Wings," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Saute the artichokes, leeks, shallots, green peppers and celery in the olive oil in a saucepan until tender; do not brown. Stir in the green tomatoes.Cook for 10 minutes or until the tomatoes begin to fall apart, stirring occasionally.
Add the chicken stock and mix well. Bring to a boil; reduce heat. Simmer for 1 hour, stirring occasionally. Remove from heat. Let stand until cool. Chill, covered, in the refrigerator. Process in a food processor or blender until pureed.
Combine the puree and Champagne vinegar in a bowl and mix well. Season with salt and white pepper. Stir in the truffle. Chill, covered, until serving time. Ladle into soup bowls. May substitute 1/4 cup black truffle oil for the minced black truffle.
SERVINGS: 8 - 10
- 10 artichoke hearts, chopped
- 4 leeks, chopped
- 2 shallots, minced
- 2 green bell peppers, chopped
- 2 ribs celery, chopped
- 5 Tablespoons olive oil
- 5 pounds green tomatoes, chopped
- 2 quarts chicken stock
- 1/4 cup Champagne vinegar
- Salt and freshly ground white pepper to taste
- 1 small black truffle, minced
TO PREPARE:
Saute the artichokes, leeks, shallots, green peppers and celery in the olive oil in a saucepan until tender; do not brown. Stir in the green tomatoes.Cook for 10 minutes or until the tomatoes begin to fall apart, stirring occasionally.
Add the chicken stock and mix well. Bring to a boil; reduce heat. Simmer for 1 hour, stirring occasionally. Remove from heat. Let stand until cool. Chill, covered, in the refrigerator. Process in a food processor or blender until pureed.
Combine the puree and Champagne vinegar in a bowl and mix well. Season with salt and white pepper. Stir in the truffle. Chill, covered, until serving time. Ladle into soup bowls. May substitute 1/4 cup black truffle oil for the minced black truffle.
SERVINGS: 8 - 10
