Our collection of Moosewood Restaurant cookbooks were extremely good to us in our early days of cooking as apartment dwellers, but it wasn’t until we had been living in the house and were looking for something a little different that we stumbled upon this recipe for Artichoke Soup Provençal.
Although it seemed almost too simple to even be worth trying, the delicious blend of citrus, sherry, saffron and vegetables won us over at first taste and made it a household favourite.
Here’s the recipe:
Serves 6 to 8
Total time: 50 to 60 minutes
1 tablespoon olive oil
3 cups chopped onions
1 1/2 cups chopped potatoes
2 1/2 cups peeled and chopped carrots
1/2 cup chopped celery
1 1/2 teaspoons salt
2 bay leaves
5 cups vegetable stock or water
5 artichoke hearts, cut into quarters (14 oz can)
2 tablespoons dry sherry
1/4 teaspoon crumbled saffron
1 tablespoon fresh lemon juice
1/4 cup orange juice
1/2 teaspoon freshly grated orange peel
ground black pepper to taste
1. Warm the olive oil in a nonreactive soup pot. Add the onions, potatoes, carrots, celery, salt and bay leaves and saute on medium heat for 10 minutes, stirring often.
2. Add the stock or water and bring to a boil; then lower the heat, cover and simmer for about 15 minutes.
3. Add the artichoke hearts, sherry and saffron to the soup pot and continue to simmer for 5 minutes. Stir in the lemon juice, orange juice and orange peel and simmer for an additional 5 minutes. Season to taste with black pepper and discard the bay leaves.
We hope you enjoy this soup as much as we do!