Provence Artichoke Soup

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• 1 tablespoon olive oil
• 3 cups chopped onions
• 1 1/2 cups chopped potatoes
• 1 1/2 cups carrots, peeled and chopped
• 3/4 cup celery, chopped
• 1 1/2 teaspoons salt
• 2 bay leaves
• 5 cups vegetable stock (or water)
• 5 artichoke hearts, cut into quarters (14 oz. can or a 9 oz. pkg. frozen artichokes will work)
• 2 tablespoons dry sherry
• 1/3 teaspoon crumbled saffron
• 1 tablespoon lemon juice
• 1/4 cup orange juice
• 1/2 teaspoon grated orange rind
• fresh ground black pepper
• fresh parsley, chopped
• thinly sliced lemon, rounds

Recipe

• 1 warm up the olive oil in a nonreactive soup pot. add onions, potatoes, carrots, celery, salt, and bay leaves and saute on medium heat 10 minutes, stirring often. add stock and bring to boil; then lower heat, cover, and simmer for about 15 minutes.
• 2 add artichoke hearts, sherry, and saffron to soup pot and continue simmering for 5 minutes.
• 3 now stir in the lemon juice, orange juice, and orange peel, simmer for another 5 minutes. season to taste with black pepper. remove and discard bay leaves.
• 4 serve garnished with the parsley and thin slices of fresh lemon. enjoy!