Artichoke soup is 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, they make this artichoke soup and quite a few other artichoke treats a snap to prepare. Did you know there was an artichoke liqueur called Cynar? Not for the fainthearted: Try it, it might grow on you!
- 4 heads garlic
- 2 tablespoons olive oil
- 3 10 ounce boxes frozen artichoke hearts, or two pounds frozen artichoke bottoms
- 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 to taste
- Ground pepper to taste
- 1/4 cup chopped chives
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.