Artichoke Soup
Ingredients
2 tablespoons olive oil
½ of a large white onion, big dice
4 garlic cloves, rough chopped
2 celery stocks, sliced
1 cup potatoes (diced) or sub cauliflower, or more artichoke hearts
1 x 12 ounce bag frozen artichoke hearts (or sub fresh hearts, see notes)
3 cups broth- veggie or chicken
1 ¼ teaspoon kosher salt
6 sage leaves or 1 tablespoon fresh thyme
squeeze of lemon, to taste
pepper to taste
Cooking Instructions
1. Sauté the onion in olive oil, over medium-high heat in a medium pot, stirring for 2-3 minutes. Add garlic and lower heat to medium. Cook garlic until fragrant, 2-3 more minutes. Add celery, sauté 1 minutes. Add potatoes, artichoke hearts, broth, salt and sage (or thyme). Bring to a boil, cover, lower heat and simmer until potatoes are very tender, about 15 minutes.
2. Blend in 2 batches, for a full minute each, making sure those silky fibers get all blended up. I will often give the soup a taste right from the blender to see if it is still fibrous. If so, keep blending.
3. Place back in the pot over very low heat. Add a little squeeze of lemon,.
4. Taste, and adjust salt. Season with pepper.
5. Serve in bowls with a sprig of thyme and a drizzle of truffle oil to elevate. A light sprinkling of black salt adds a nice contrast.
2. Blend in 2 batches, for a full minute each, making sure those silky fibers get all blended up. I will often give the soup a taste right from the blender to see if it is still fibrous. If so, keep blending.
3. Place back in the pot over very low heat. Add a little squeeze of lemon,.
4. Taste, and adjust salt. Season with pepper.
5. Serve in bowls with a sprig of thyme and a drizzle of truffle oil to elevate. A light sprinkling of black salt adds a nice contrast.
Feel free to use 12 ounces of fresh artichoke hearts (a scant, 3 cups). A inch of stem is perfectly ok, just make sure to slice thinly. Scoop out all the silky fibers. Cut into small pieces so they cook fast.
Artichoke Soup
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total Time: 30 Minutes
Servings: 4
Calories: 179 Per Serving
Meal Type
Nutrition Facts
Carbohydrates: 23.3g | Total Fat: 8.8g | Saturated Fat: 2g | Cholesterol: 5mg | Protein: 5.3g | Sugar: 3.8g | Fiber: 7.6g
Applied Diet Types
- Vegan
Ingredients
2 tablespoons olive oil
½ of a large white onion, big dice
4 garlic cloves, rough chopped
2 celery stocks, sliced
1 cup potatoes (diced) or sub cauliflower, or more artichoke hearts
1 x 12 ounce bag frozen artichoke hearts (or sub fresh hearts, see notes)
3 cups broth- veggie or chicken
1 ¼ teaspoon kosher salt
6 sage leaves or 1 tablespoon fresh thyme
squeeze of lemon, to taste
pepper to taste
Cooking Instructions
1. Sauté the onion in olive oil, over medium-high heat in a medium pot, stirring for 2-3 minutes. Add garlic and lower heat to medium. Cook garlic until fragrant, 2-3 more minutes. Add celery, sauté 1 minutes. Add potatoes, artichoke hearts, broth, salt and sage (or thyme). Bring to a boil, cover, lower heat and simmer until potatoes are very tender, about 15 minutes.
2. Blend in 2 batches, for a full minute each, making sure those silky fibers get all blended up. I will often give the soup a taste right from the blender to see if it is still fibrous. If so, keep blending.
3. Place back in the pot over very low heat. Add a little squeeze of lemon,.
4. Taste, and adjust salt. Season with pepper.
5. Serve in bowls with a sprig of thyme and a drizzle of truffle oil to elevate. A light sprinkling of black salt adds a nice contrast.
2. Blend in 2 batches, for a full minute each, making sure those silky fibers get all blended up. I will often give the soup a taste right from the blender to see if it is still fibrous. If so, keep blending.
3. Place back in the pot over very low heat. Add a little squeeze of lemon,.
4. Taste, and adjust salt. Season with pepper.
5. Serve in bowls with a sprig of thyme and a drizzle of truffle oil to elevate. A light sprinkling of black salt adds a nice contrast.