Creamy Artichoke Soup


from: Fitness Magazine June 2007

2 med potatoes, cut into 1.5 inch chunks
2 C broccoli florets (the nice part)
1 t kosher salt
freshly ground black pepper

Heat oven to 400. Toss the potatoes and broccoli with the oil; add salta and pepper. Spread the veggies on a baking sheet. Roast, tossing once halfway through, until paotoes are tender and golden, about 25 min.

from: Sunset Magazine March 2006

6 artichokes
2 T lemon juice
2 T olive oil
1 t salt
3 T butter
onion, chopped
6 C chicken broth
2 T all purpose flour
3 T whipping cream
salt and pepper
chervil to serve (optional)

Trim leaves, stems and fuzzy chokes from the artichokes. Drop the hearts into a bolw of ice water mxed with the lemon jice and olive oil. Bring a large pot of water to a boil and add 1 T salt. Drain hearts and add to boiling water; cook until tender. Drain. In a pan over med-high heat, melt 3 T butter. Add onion and stir until golden. Stir in flour and cook, stirring often 3-5 minutes.

Add the chicken broth and artichoke hearts; stir until mixture boils and thickens, 15-20 min. Whirl mexture in a blender until smooth. Return to pan and heat through. Add the cream and season with S&P to taste.

Ladle into bowls and garnish with chervil if desired.