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DEL.ICIO.USCream of Artichoke Soup - from Tea Leaves & Thyme
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Cuisine: Soup Vegetarian
FROM THE MENU OF . . . TEA LEAVES & THYME
8990 S. Main St., Woodstock
770-516-2609
Q: While dining at the wonderful Tea Leaves & Thyme tearoom in Woodstock several months ago, we enjoyed the fabulous cream of artichoke soup. We asked the owner for the recipe, and she said she would share it with you if we wrote you about it. My quilt group could die happy with the acquisition of the recipe!
SUSAN VERNON, Roswell
A: Tea Leaves & Thyme owner Kim Jordy doesn't quite know what makes this soup so addictive, but she suspects it has something to do with its delicate flavoring --- an exotic flavor in a simple formula. "It's made fresh daily, with good-quality ingredients, " she said.
Hands on time: 15 minutes Total time: 20 minutes Serves: 6
Ingredients:
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2 tablespoons butter
1/3 cup diced onion
2 tablespoons all-purpose flour
2 cups vegetable stock
2 (14-ounce) cans artichoke hearts, drained and coarsely chopped
2/3 cup heavy cream
Salt and white pepper to taste
2 tablespoons chopped fresh parsley for garnish
Instructions:
In a medium saucepan, melt the butter over medium heat. Add the onion and saute until translucent, about 5 minutes. Stir in the flour and cook, stirring constantly, 1 to 2 minutes. Slowly pour in the vegetable stock, stirring constantly to break up any lumps as you go. Add the artichoke hearts and cook, stirring constantly, until mixture thickens and comes to a simmer, 5 to 10 minutes.
Puree the mixture in a food processor or blender, in two batches if necessary. Return the soup to the saucepan, reheat to just below a simmer, and stir in the heavy cream. (If you prefer a thinner consistency, you can add a little more vegetable stock.) Season with salt and pepper to taste. Garnish each serving with a sprinkling of parsley.
Puree the mixture in a food processor or blender, in two batches if necessary. Return the soup to the saucepan, reheat to just below a simmer, and stir in the heavy cream. (If you prefer a thinner consistency, you can add a little more vegetable stock.) Season with salt and pepper to taste. Garnish each serving with a sprinkling of parsley.
Notes:
A recipe this straightforward cries out for the very best-quality ingredients you can find. If you don't make the vegetable stock yourself, choose one of the brands of organic stocks packaged in cartons, not cans.
Nutrition:
Per serving: 242 calories (percent of calories from fat, 56), 6 grams protein, 21 grams carbohydrates, 1 gram fiber, 15 grams fat (9 grams saturated), 47 milligrams cholesterol, 723 milligrams sodium.
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