I have become accustomed to cooking and baking during the weekend…and of course to sharing my experiments with you on Monday morning. Unfortunately for my culinary adventures this weekend was too busy for cooking of any kind. That’s when I remembered that I have an old experiment that I haven’t shared with you. Artichoke soup.
This recipe fit the bill perfectly; it is high in vegetable content, and low in milk, butter and cream. In spite of this the texture is still creamy. The colour is…well…it’s a very natural shade of green…I guess.
I’ve never really made a soup before. Well, I tried to make a beef stew last year, but I didn’t like it, and I usually make a whole bunch of hot water with potatoes and vegetables floating in it that I like to call soup. But, in all honesty, this was my first foray into soups.
I used canned artichokes instead of fresh ones; this is because I don’t know how to cut them. Neither have I any idea what I accomplished by heaping all of the artichokes into a large bowl full of water and lemon, but I wanted to make sure I followed the recipe exactly.
In all, it only took me about a half hour to pull it all together. Well, maybe 45 minutes. But the recipe yielded 5 or 6 servings–somehow I ended up with double the servings I was supposed to get. I won’t complain about that; it just meant that I had some lunches, and a couple of dinners to see me through the week.
Less than a week after writing on a blog that I would never puree hot soup, I took my life in my hands and took the plunge. I did it in 2 batches, and didn’t rush the process so that I could be sure not to have an explosion in my very small kitchen.
After pureeing the soup, I put it back on the stove where I added a single tablespoon of butter to the whole concoction. I let it simmer for another 5 minutes, and then topped it with some very yummy parmesan cheese. I paid a fortune for it, but a good cheese is always worth it. All that was missing was the perfect pairing…
This bottle of Pelee Island wine was given to me a couple of months ago when I hosted a party. I had stored it in the fridge because I had no where else to keep it; it was nice to have a chilled bottle of pino grigio waiting to be paired with a great meal.
This experiment was such a success that I’ve already agreed to make it for our New Year’s Eve supper, along with spanakopita maybe.
This soup sounds so warm and comforting. It looks so rich and delicious. What a perfect recipe for the cold weather 🙂
Thanks Tes, it was, I really enjoyed it
I agree with Tes. And the Parmesan and wine drew me in!
It was yummy and easy, and it was a cool colour to boot
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cool, thanks for sharing