Foodie Corner – 2015 – Post #12 – Adventures in Making Artichoke (or Veggie) Soup

My motto used to be “If it didn’t get done in the microwave, it didn’t get done.” I’ve since learned to use my electric oven and its four-burner cooktop. But …

Foodie Corner – 2015 – Post #12 – Adventures in Making Artichoke (or Veggie) Soup

How do you make artichoke soup–or any other veggie soup–quickly?

My two cents, but please share yours:

Start with half a nuked, baked, or boiled potato (or 2 small red potatoes). Chop into chunks and puree in a food processor with a splash of broth (veggie, chicken, or beef). Add the puree, which will act as a thickener, to a microwave-safe soup pot.

Next, chop a can of artichoke hearts (or half a bag of thawed veggies like broccoli) into spoon-friendly chunks and add to the soup pot. Puree a second can of artichoke hearts (or the other half of the thawed veggies) and add these as well. Stir.

Now add the following to the soup pot.

• 1 splash dry sherry
• 2T lemon juice
• 2t oregano (or any other favored herb or spice–play with these)
• 2t garlic powder
• 1/4c dice onions (fresh or frozen or dried)
• 2t onion powder
• 2t thyme

Stir in enough broth (veggie, chicken, or beef) to get your preferred soup thickness. Nuke until thoroughly warm (5-7 minutes) and serve. A snowstorm of grated parmesan makes a nice garnish here. Enjoy.