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ARTICHOKE SOUP WITH FRESH DILL

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DELICIOUS

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Jade is a huge artichoke lover. She can happily devour 4 grilled artichokes at one sitting.

I was shopping at Trader Joes, when I spotted a bag of frozen hearts and I decided to make a soup with them. You would think the soup has potatoes when you taste it, because the artichokes are creamy and luxurious.

I’ve added some dill to give it freshness and a squeeze of lemon at the end to add some bright acidity.

I stirred in a touch of goat cheese to give it a silky texture and make it look pretty but you can leave this out.

It is ah-mazing. You can serve it just about any way you please. I promise it’s going to be delish.

xxx Chef MM

ARTICHOKE SOUP WITH FRESH DILL

US (Imperial)

Print Ingredients

2 tablespoons olive oil

3 celery stalks, chopped

1 clove of garlic chopped

1 onion - chopped

1 ½ tspn coarse salt

½ tspn black pepper

3 cups chicken stock

12 oz bag frozen artichoke hearts, thawed

1 packed cup fresh spinach

½ cup chopped fresh dill

1 Lemon- cut into wedges

Goat cheese or Greek yogurt – optional ****

Chopped chives to garnish

InstructionsHeat the olive oil in a large saucepan over medium heat. Add the celery, garlic, onion, salt and the pepper. Cook till the onions are translucent.

Add artichoke hearts and chicken stock and bring to a boil. Reduce heat and simmer until the artichoke hearts are tender (15 minutes). Allow to cool slightly.

Puree the soup a cup at a time in a blender until smooth. Add the spinach and dill to the last cup. Return the soup to the stove. Warm over low heat and adjust seasoning to taste.

Ladle the soup into bowls. Squeeze a lemon wedge over each bowl of soup before serving.

**** You can add a tablespoon of goat cheese or Greek yoghurt garnished with chives if you want.

SERVES 4

EU (Metric)

Print Ingredients

2 tablespoons olive oil

3 celery stalks, chopped

1 clove of garlic chopped

1 onion - chopped

1 ½ tspn coarse salt

½ tspn black pepper

3 cups chicken stock

340 g bag frozen artichoke hearts, thawed

1 packed cup fresh spinach

½ cup chopped fresh dill

1 Lemon- cut into wedges

Goat cheese or Greek yogurt – optional ****

Chopped chives to garnish

InstructionsHeat the olive oil in a large saucepan over medium heat. Add the celery, garlic, onion, salt and the pepper. Cook till the onions are translucent.

Add artichoke hearts and chicken stock and bring to a boil. Reduce heat and simmer until the artichoke hearts are tender (15 minutes). Allow to cool slightly.

Puree the soup a cup at a time in a blender until smooth. Add the spinach and dill to the last cup. Return the soup to the stove. Warm over low heat and adjust seasoning to taste.

Ladle the soup into bowls. Squeeze a lemon wedge over each bowl of soup before serving.

**** You can add a tablespoon of goat cheese or Greek yoghurt garnished with chives if you want.

SERVES 4

Ingredients

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