Monday, December 27, 2010

Broccoli and Artichoke Soup


Obviously, I'm behind on what's been going around here what with Christmas being two days ago and all. But, I'm going to backtrack to the soup thing. So, soup day 4 was a Broccoli, artichoke and cheese soup. Weird combination? Maybe. But I had an opened can of artichokes I needed to use so I threw them in and it turned out pretty good. It would have been better without the cheese. Here's what went down:

olive oil
onion, diced
2 cloves garlic
2 carrots, diced
1 cup potatoes, peeled and diced
Florets from one head of broccoli
1/2 cup white wine
3 cups vegetable stock
1 can quartered artichoke hearts, drained
1 cup milk
salt and pepper
1/2 cup sharp cheddar cheese

Saute the onions and garlic in hot oil until fragrant. Add carrots, potato, white wine and stir a few times. Add vegetable stock and cover pan. Cook until carrots and potatoes are tender, 10-15 minutes. Add the broccoli, salt and pepper and cook until broccoli turns bright green. Add artichoke hearts and puree with immersion blender. Stir in milk and cheese cooking until heated through.

We had this with BLTA, using Morningstar Farms bacon. I love that stuff. It's weird, so we don't have it often, but it is a nice ridiculously salty treat every once in a while.

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