I should have thought to take some process photos
of this soup. Often, I'm just happily cooking
away, then we sit down to eat and I do a Homer Simpson.
"Doh, (slapping myself on the forehead), this would be a great blog post."
This is really tasty.
So, hopefully you will forgive me.
And make do this time
with a photo and a recipe.
Potato Artichoke Soup
recipe by me
2 T olive oil
1 small onion, diced
4 stalks celery (with leaves if possible), sliced
4 cups potatos, diced (peeled if you desire...I like the peels)
2 cloves garlic, minced12 oz. jar of artichoke hearts with juice
16 oz vegetable broth
1 cup water
salt and pepper to taste
parsley garnish (optional)
-in large stockpot, heat olive oil
-add onions and celery
-cook and stir on medium heat for 8-10 minutes
-add potatos and garlic
-cook another 8-10 minutes, stirring often to avoid sticking
-add artichokes with juice, and vegetable broth
-bring to boil
-reduce heat to medium high and cook for 20-25 minutes
-reduce heat to low
-using immersion blender, puree all,
adding water as needed to thin
-once pureed, season to taste with salt and pepper
-simmer until warm and serve garnished with parsley
copyright (c) Pies and Aprons March 2012