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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 2 |
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This soup is wonderful and quick to make for a meal starter. Also the best thing when you have a cold. A little spicy, a little citrusy. I've never measured when I make it so the oil, flour and spice amounts are estimates. If you want to make it lower fat you could just add some cornflower and water to the artichoke mix instead of using the flour and olive oil at the beginning (or if you want to make it thicker). This recipe can easily be doubled (and I usually do). Wonderful with toasted sourdough bread. Ingredients:
1 (14 ounce) can water-packed artichoke hearts |
1 (14 ounce) can vegetable broth |
1 tablespoon olive oil |
1 tablespoon flour |
1/4 teaspoon cayenne |
1/4 teaspoon ground thyme |
1/4 teaspoon garlic powder |
Directions:
1. Drain and rinse the artichokes.
2. Put artichokes and vegetable broth in blender or food processor and blend until completely liquid.
3. Warm Olive Oil in a saucepan on med-high heat. Add flour and stir constantly until starting to turn brown. Slowly add the artichoke broth a little bit at a time, stirring constantly so that it doesn't become lumpy.
4. Add spices to taste. Cook for 5 minutes. Serve hot.
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