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MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Roman Goddess Soup With Frizzled Artichokes
Categories: Soups
Yield: 4 Servings
1/4 c Extra-virgin olive oil;
- plus more for drizzling
1 White onion; halved,
- thinly sliced
4 cl Garlic; finely chopped
Kosher salt
Freshly ground pepper
1 qt Vegetable broth
1 lb Broccoli; crowns chopped,
- stems peeled, sliced
2 1/2 oz Baby spinach (4 c)
1 c Parsley leaves
1 c Basil leaves
3 Scallions; chopped
1 1/2 tb Fresh lemon juice
1/2 c Full-fat plain or vegan
- yogurt; plus more for
- serving
8 Baby artichokes
Canola oil; for frying
1 Lemon; zest of,
- finely grated
1/4 c Parsley leaves;
- finely chopped
Hungarian paprika;
- for sprinkling
Preparation time: 15 minutes
Cooking time: 30 minutes
Inspired by the Roman goddess Ceres, this healthy and plant-based
soup has a vibrant green color and earthy flavor. The crispy frizzled
artichokes add wonderful flavor and texture.
Soup:
In a large enameled cast-iron Dutch oven, heat the olive oil until
shimmering. Add the onion and garlic and season with salt and pepper.
Cook over medium heat, stirring occasionally, until softened and
barely browned, 5 to 7 minutes. Add the broth and bring to a boil
over high heat. Add the broccoli and a generous pinch of salt. Cover
and simmer over medium heat until the broccoli is tender, about 10
minutes.
Remove the Dutch oven from the heat and stir in the spinach. Working
in batches if necessary, ladle the soup into a blender and add the
parsley, basil and scallions; puree until very smooth. Return the
soup to the Dutch oven and cook over medium heat, until steaming.
Stir in the yogurt and lemon juice and season with salt and pepper.
Artichokes:
Trim and discard the top 1/2" from the artichokes. Remove and discard
any dark outer leaves and peel the stems. Using a large knife, very
thinly slice the artichokes lengthwise.
In a large enameled cast-iron braiser or Dutch oven, heat 1" of
canola oil until shimmering. Line a large baking sheet with paper
towels. In batches if necessary, fry the artichoke slices over
medium-high heat, stirring occasionally, until browned and crisp, 4
to 5 minutes. Using a slotted spoon, transfer the frizzled artichokes
to the prepared baking sheet to drain; sprinkle with salt.
In a medium bowl, toss the frizzled artichokes with the lemon zest and
parsley; season to taste with salt and pepper.
Ladle the soup into bowls and top with the frizzled artichokes.
Drizzle with olive oil, sprinkle with paprika, and serve, passing
more yogurt at the table.
Recipe by Justin Chapple
Recipe FROM:
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