Sunday, June 7, 2009

Creamy Artichoke Soup

The other day, Lili and I stopped at the world's most inefficient lunch place, which happens to be inside of a garden shop. I got my usual, a Cuban and cole slaw, then the baby in my belly said it wanted MORE and so I ordered a small Creamy Artichoke Soup. It was amazing. I love artichokes, but I wondered if such a soup would be overwhelming. It kind of was, but in a good way. I set out to find a recipe to replicate it but only found blended soups, none like the light chunky soup I had, so I concocted my own creation...

Creamy Artichoke Soup

3-4 Leeks, tender parts rinsed and chopped
1 box frozen artichokes, thawed
2 cups H2O
1 vegetable boullion cube
1 cup milk
2 Tbs flour
1/2 can quartered artichokes, hand "mashed"

Saute the leeks in olive oil for 3-5 minutes. Add some salt and pepper, add the frozen artichokes and saute a little longer. Add the water and boullion, and simmer for 15-20 minutes until the vegetables are tender. Combine the milk and flour with a whisk, and then add to the soup. Using an immersion blender, blend up the whole concoction. Add more salt, and lots of pepper (the soup should have a slightly peppery bite). Simmer for a few minutes to slightly thicken, and add the canned artichokes that you have roughly broken apart by hand. Enjoy with crusty bread!


Margot said...

This sounds delicious, I'm definitely going to try it!!

sweet p. said...

Cubanos are the best - we actually (on purpose) make too much pork when we roast just to have the left overs... Makes my mouth water!

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