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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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I used to have a recipe for artichoke soup - but lost it - then found one very similar on another site - I made it - and then added what I felt was missing and here's what I came up with Ingredients:
1 tablespoon olive oil |
3 cups red onions (chopped) |
1 1/2 cups potatoes (chopped) |
1 1/2 cups carrots (chopped) |
3/4 cup celery (chopped) |
3 teaspoons garlic (minced) |
1 1/2 teaspoons sea salt |
2 bay leaves |
5 cups chicken stock |
9 ounces frozen artichokes |
2 tablespoons dry sherry |
1/3 teaspoon saffron |
1 tablespoon lemon juice |
1 teaspoon lemon zest |
1/4 cup orange juice |
1/2 teaspoon orange zest |
1 teaspoon pepper |
1 teaspoon parsley |
1 1/2 cups sour cream |
2 cups marinated artichokes |
Directions:
1. In a 3 quart sauce pot add onions, potatoes, carrots, celery, garlic salt, and bay leaves and saute over medium heat 10 minutes, stirring often. Add stock and bring to boil; then lower heat, cover, and simmer for about 15 minutes.
2. Add artichoke hearts, sherry, and saffron to soup pot and continue simmering for 5 minutes.
3. Now stir in the lemon juice, orange juice, and orange & lemon zest, simmer for another 5 minutes. Season to taste with black pepper. Remove and discard bay leaves, and take a hand held blender to the soup and puree till everything is blended.
4. At serving time ladle soup into bowl and arrange 4 quartered marinated artichokes in the center of the bowl along with 1 heaping tsp of sour cream. Drizzle 1 tsp of the marinated artichoke oils over the soup and serve.
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