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Roasted Garlic Artichoke Soup

 

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Roasted Garlic Artichoke Soup
 

 

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Recipe

Roasted Garlic Artichoke Soup

So luxurious, and quite simple to make! I find gorgeous frozen artichoke bottoms in the frozen section of every Kosher supermarket: Someone in the food industry, bless him, has done all the pesky job of snapping the leaves off the artichokes, and the even peskier job of scraping the fuzz off the artichoke bottoms, leaving us only with exactly what we want (perfect artichoke bottoms or baby artichoke hearts) in order to sail through the preparation of quite a few artichoke-based treats. Lean, nutrient-packed, different, and delicious.

Times

  • Ready Time : 0 min

Servings

Ingredients

  • 4 heads garlic
  • 2 tablespoons olive oil
  • 3 10-oz. boxes frozen artichoke hearts
  • 1 large head celery root, grated
  • 1/3 cup olive oil
  • 3 sprigs fresh rosemary, leaves only
  • 3 sprigs thyme, leaves only
  • good pinch saffron
  • 1 teaspoon turmeric
  • salt and pepper to taste
  • 1/4 cup chopped chives

Directions

Cut off the points of the garlic heads. Rub with the olive oil. Wrap in foil, cut sides down, and roast in a preheated 400 degree oven until browned and soft.

Bring 3 quarts of water to boil in a heavy pot. Squeeze the flesh out of the garlic heads into the pot. Add the artichokes, celery root, olive oil, rosemary, thyme, saffron, turmeric and salt to taste. Bring back to boil, then reduce to medium. Cook, covered, 30 minutes. Puree the soup with an immersion blender. Add ground pepper to taste and chives. Adjust consistency and seasonings. Serve hot. Delicious chilled too.

About Levana Kirschenbaum

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Lévana Kirschenbaum was co-owner of Levana Restaurant on Manhattan’s Upper West Side (alas, recently closed after thirty two years), and the pioneer in Kosher upscale dining. She is a cooking teacher and cookbook author, and gets countless devoted fans for her fearless, practical and nutritious approach to cooking. She gives weekly cooking demos, and gets cooking demo engagements around the country. She has published "Levana's Table: Kosher Cooking for Everyone", "Levana Cooks Dairy-Free!”, and a book-dvd set based on her demo series called "In Short Order”. She has just published her latest cookbook: “The Whole Foods Kosher Kitchen: Glorious Meals Pure and Simple”. She is launching a line of all-natural spelt desserts, called, what else, Lévana. Her weekly cooking demos take place at her apartment on Manhattan’s Upper West Side: Get ready for dinner and a show! Go onto her website to find out more about her demos, cookbooks, desserts, and entertaining stories at www.levanacooks.com

 

comments

 

One Response to Roasted Garlic Artichoke Soup

  1. avatar says: Aline

    Please tell me how many servings this recipe makes (roast garlic artichoke soup) Thanks

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