|This garlicky artichoke soup is very easy to make.|
|Directions||Heat T oil 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 the cooking liquid until smooth. Season with salt and pepper and reheat.
|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.
** To make garlic chips, heat 1 T oil over medium-low heat, add a clove or two of thinly sliced garlic, and sauté until just starting to turn brown. Garlic will burn in mere seconds, so don’t turn away for anything.
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 – read my review.
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