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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 24 |
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You have most of the ingredients in your pantry! Just pick up some artichoke hearts, a lemon and a juicy orange and you'll be all set to make this yummy soup! Adapted from Moosewood Restaurant New Classics cookbook. Ingredients:
1 tablespoon olive oil |
3 cups chopped onions |
1 1/2 cups chopped potatoes |
1 1/2 cups carrots, peeled and chopped |
3/4 cup celery, chopped |
1 1/2 teaspoons salt |
2 bay leaves |
5 cups vegetable stock (or water) |
5 artichoke hearts, cut into quarters (14 oz. can or a 9 oz. pkg. frozen artichokes will work) |
2 tablespoons dry sherry |
1/3 teaspoon crumbled saffron |
1 tablespoon lemon juice |
1/4 cup orange juice |
1/2 teaspoon grated orange rind |
fresh ground black pepper |
fresh parsley, chopped |
thinly sliced lemon, rounds |
Directions:
1. Warm up the olive oil in a nonreactive soup pot. Add onions, potatoes, carrots, celery, salt, and bay leaves and saute on 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 peel, simmer for another 5 minutes. Season to taste with black pepper. Remove and discard bay leaves.
4. Serve garnished with the parsley and thin slices of fresh lemon. Enjoy!
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