Sunday, June 24, 2012

Dream Creamy Artichoke Soup

Artichoke Soup
Artichoke Soup was our next spring soup in May.  This was surprisingly appreciated by all.  I assumed that the younger soup eaters wouldn't like it much but they all did.

I think its great how grocery stores are stocking such a variety of frozen vegetables.  For the most part, I would choose to eat fresh, local vegetables but having frozen veggies available make something like Artichoke soup easy and convenient.  This soup couldn't have been easier!

For this soup you add Leeks and Artichoke hearts to melted butter and cook until soft then add your stock to cook until tender.  Then, you can use your immersion blender or a blender or food processor to make it smooth.  At this point, you can whisk in cream and Parmesan cheese for a tasty thickener and season with salt and pepper.

For the garnish you can use more Parmesan and some Parsley.  Serve with a crusty baguette and some green salad.  Voila!  An easy but impressive soup with a great flavor that even kids enjoy.  We will have this soup again.

1 comment:

  1. Awesome stuff! Would also make a great sauce base.