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vegetarian Recipe: Artichoke Soup

This garlicky artichoke soup is very easy to make.

Yield 4-6 servings
Time 30 minutes
Tools
  • heavy saucepan with lid
  • wooden spoon
  • blender or food processor
Ingredients
  • 6 artichoke hearts (fresh, frozen, or jarred)*
  • 3 cloves garlic, chopped
  • 3 T butter
  • 1 potato, peeled (optional) and diced
  • 4 c vegetable stock
  • salt
  • pepper
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 marinated.

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

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