This soup was tasty and easy. The original recipe called for a roux, but once I got done straining it, I didn't think it needed thickening, so I went ahead and didn't use it. I made croutons with some 10-grain bread I had. Just cut the crusts off the bread, cube it and toss in a ziploc bag with a tablespoon of olive oil. Bake at 350 degrees for 15 to 20 minutes, turning once halfway through cooking.
Artichoke Soup
makes 8 servings
3 cans, drained artichoke hearts
2 med.-lg. Potatoes, peeled and sliced
1/2 med. Onion, peeled and sliced
3 Celery stalks, chopped
2 clove Garlic, finely chopped
6 Cups Chicken or vegetable stock
2 Tbsp. Fresh minced flat-leaf Italian parsley
1/2 Tsp. Dried oregano
1 Tsp. Dried basil
1 Cup Heavy cream
1 Tsp. Salt
1 Tsp. Pepper
2 Tsp. Fresh lemon juice
Cook vegetables, in water until soft, approx 10-12 minutes. Drain. In blender, purée cooked vegetables, artichokes and garlic. Return to pot. Add the herbs and stock. Simmer for 20 minutes. Add the heavy cream. Bring soup back up to boil and season with salt, pepper and fresh lemon juice to taste. Strain through a fine strainer or colander. Serve with croutons.
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5 comments:
This was so yummy! I was going to ask for the recipe. Thanks again!
Oh my goodness, this was the best soup I have had in a long time, if not ever!!! I am going to have to make it soon!
I agree, this was so yummy! I will need to make this for my hubby!
This looks delicious and I don't come across asparagus soup very often - yum! It's great catching up with your blog with all the delicious entries you've posted recently and hopefully I'll have more time in the future to stop by and comment!
I wonder how much I would have to convert this recipe to make enough to bathe in it?? It was FABULOUS!!!
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