Artichoke Soup Recipe Created by Ruth Paget

Artichoke Soup Recipe Created by Ruth Paget

I used frozen artichoke hearts to make this out-of-the-ordinary soup when I lived in Stuttgart, Germany for a taste of sunshine during long winter months.  

You will need an immersion blender to make this soup a smooth one.

Serves 4

Ingredients:

-3 tablespoons olive oil

-1 teaspoon dry garlic

-1 large chopped onion

-2 to 3 cups frozen artichoke hearts

-1 peeled and chopped potato

-1 (32-ounce) container chicken broth

-32 ounces water

-1/4 cup quinoa flour

-Salt and pepper, to taste

Steps:

1-Add olive oil, garlic, and onion to a soup pot and cook them on high heat for 5 minutes once the olive oil sizzles.

2-Add the potatoes, chicken broth, water, and quinoa flour.

3-Bring soup to a boil and let it boil for 25 minutes.

4-Remove soup from heat and let it cool before inserting an immersion and puréeing the soup to a smooth consistency.

5-Reheat the soup.

Serve the artichoke soup with cream or milk and your favorite toast.

Bon appétit!

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

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