Soup of Pureed Cardoons
adapted from Uncommon Fruits and Vegetables by Elizabeth Schneider
serves 4

Ingredients:
2 pounds cardoons
2 lemons
4 cups vegetable broth
4 cups water
4 small shallots, sliced (or onion, leek)
few sprigs parsley
1/2 teaspoon coriander seeds, roughly crushed
6 tablespoons white rice, medium or short grain
Salt, White pepper, and lemon juice to taste
2 Tablespoons cold butter
2 Tablespoons thinly sliced toasted almonds (optional)

Directions:  

1. Cut off the base and leaves from the cardoon stalks; rinse well, and cut crosswise into 1-2 inch slices.
2. Immediately place in pot of cold water with juice of 1 lemon.
3. Bring to a boil, then drain.
4. Add the stock, water, shallots, parsley, coriander, and rice to the cardoon. Simmer, partly covered, until tender - about 45 minutes.
5. Puree mixture very thoroughly with an immersion blender, in a food processor or hefty blender in batches. Strain through a sieve.
6. Return to pot. Season with salt, white pepper, and lemon juice to taste. Reheat gently.
7. Off heat, stir in the butter. Ladle into heated bowls and sprinkle with almonds (optional).