Artichoke Heart Soup

Submitted by AtleasttheBcancook

"From the "Moosewood Restaurant Daily Special""

 

• Ready In: 30mins
• Ingredients: 14
• Yields: 12 cups
• Serves: 6

ingredients

• 1 tablespoon olive oil
• 1 cup thinly sliced onion
• 4 garlic cloves, minced
• 2 celery ribs, with leaves
• 14 ounces artichokes, drained
• 1 cup chopped tomato
• 2 cups peas, fresh, frozen, canned
• 8 cups garlic stock or 8 cups vegetable stock
• 1 tablespoon lemon juice
• 1 -2 tablespoon chopped fresh basil (1/2 teasp. dried)
• 1 teaspoon salt
• 1⁄4 teaspoon black pepper
• grated parmesan cheese (optional) or romano cheese (optional)
• chopped fresh parsley (optional)

directions

1. Warm the oil in a large nonreactive soup pot and saute' onions and garlic on medium heat for about 5 minutes, until lightly browned, stirring occasionally.
2. Meanwhile, thinly slice the celery to make about 1 cup and cut the artichoke hearts into eighths. When the onions are golden brown, add the artichoke hearts and celery and cook for 5 min., stirring.
3. Stir in the tomatoes and peas and gently simmer for about 5 more minutes. Add the stock, lemon juice, basil, salt, and pepper, increase the heat to medium-high, and cook for about 10 minutes.
4. Top with cheese and parsley.