Recipe by Sharon123
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.
Top Review by Kumquat the Cat's friend
This is a deliciously light and lemony soup. I thought the touch of saffron was ingenious. I am a sucker for artichokes and lemon, but this soup has much merit on its own. I could see adding garlic perhaps, but that might affect the delicacy of the taste. I definitely don't recommend pureeing this soup though. Do try this, it's a keeper! (I took a picture, but Sharon's was so much better I was a bit ashamed to post.):) P.S. Good for breakfast the next day too:)
- 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 See How It's Made
- 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.
- Add artichoke hearts, sherry, and saffron to soup pot and continue simmering for 5 minutes.
- 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.
- Serve garnished with the parsley and thin slices of fresh lemon. Enjoy!