Vegetarian Recipes and Info
Newsletter | RSS | Facebook | Twitter
| Tweet |  |
|
The Veggie Table Blog Vegetarian Recipes and Info Newsletter | RSS | Facebook | Twitter |
| ||||
| | |||||
This garlicky artichoke soup is very easy to make.
| Yield | 4-6 servings |
| Time | 30 minutes |
| Tools |
|
| Ingredients |
|
| Directions | Heat T butter over medium heat, and sauté the artichoke hearts and garlic, stirring frequently, until golden.
Add potato and stock, bring to a boil, lower heat, cover, and simmer about 10 minutes, until the veggies are tender. Blend potato and artichokes with a little bit of the cooking liquid until smooth. Transfer back to the pan, season with salt and pepper, stir the purée into the remaining liquid, and reheat. Serve immediately. |
| Notes | *Fresh artichokes: pull off the leaves, trim out the hairy choke, and blanch for a minute or two in boiling water with 2 T of lemon juice. Frozen artichokes: thaw and drain well before using. Jarred artichokes: make sure they are just in water, not marinade. This recipe, originally called "Puréed Artichoke Soup with Garlic," or Purée d’artichauts in French, was adapted from The Vegetarian Bistro: 250 authentic French regional recipes, by Marlena Spieler. Buy it: Amazon.com | Amazon.co.uk |
| Key to abbreviations and conversions | |
| French Recipes Soup Recipes Vegetarian Cookbooks | |
| Sign up for my newsletter to find out about new recipes, articles, and cookbook reviews. |
| Subscribe to the free Veggie Table newsletter |
|
| Laura K. Lawless All Rights Reserved. About The Veggie Table |
 |
|
|
Filed in 