SHAW - artichoke soup

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* Exported from MasterCook *

 

Artichoke Soup (Artichoke and Potato Puree)

 

Recipe By :Diana Shaw

Serving Size : 6 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 red potato -- peeled

6 2-ounce baby artichokes with four-inch stems -- (at least)

4 cups vegetable broth

2 teaspoons fresh lemon juice

salt and black pepper

 

Boil the potato in water to cover over medium-high heat until it's cooked

through, about 20 minutes.

 

Meanwhile, trim the bottom inch off the artichoke stems and discard the sharp,

tough outer leaves. Peel the stems with a paring knife or potato peeler. With

kitchen shears, cut the points off the remaining leaves.

 

Cut off what remains of the stems and chop them. Place artichokes and stems in

saucepan and add water to cover.

 

Boil gently over medium-high heat until artichokes are very soft, about 20

minutes, adding more water as it boils away. Reserve the remaining cooking

water, about 1/3 cup. Lift the artichokes out of the water with a slotted spoon

and set them aside to cool. Save the stems and the cooking water and set aside.

 

Slice the artichokes in half lengthwise and using a paring knife, carefully

scrap away any fuzzy choke.

 

Puree the artichokes with stems and the reserved cooking water. Add broth and

potato and puree again.

 

Transfer the mixture to a large saucepan and cook over low heat, uncovered,

stirring often, until warmed through, about 15 minutes. Just before serving,

stir in the lemon juice and season with salt and pepper to taste.

 

TIPS: MAKE AHEAD up to 2 days; refrigerate. Reheat over medium low (gently) for

15 minutes. TO MICROWAVE: place artichokes in a large glass bowl, add water to

cover, and microwave on HIGH until very soft (6 minutes).

 

Source:

" Almost Vegetarian "

S(VegRecipes):

" Hanneman (kitpath) on 04-May-2001 "

Start to Finish Time:

" 0:30 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 129 Calories; 3g Fat (17.6% calories from

fat); 5g Protein; 22g Carbohydrate; 4g Dietary Fiber; 2mg Cholesterol; 1106mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 0 Fruit; 1/2 Fat.

 

Serving Ideas : With sandwiches or as appetizer

 

 

Nutr. Assoc. : 0 900046 0 0 0

 

 

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