Inspiration Soup
Jon Crow
INSPIRATION SOUP
preparation time - app 40 mins
Yield: 6 delicious servings
Ingredients:
1 6-oz jar marinated artichoke hearts
1 cup chopped onion
1 large stalk celery, minced
1 lb mushrooms, slices
2 tsp. salt
2 small potatoes (2 1/2" diameter), scrubbed and thinly sliced
4 medium cloves garlic, minced
1 tsp. dried basil
4 cups water
1/2 lb spinach, minced (or a 10-oz package frozen chopped spinach,
defrosted and drained
2 Tbs fresh lemon juice
fresh black pepper to taste
1 cup peas (fresh or frozen)
minced fresh parsley
Drain the liquid from the marinated artichoke hearts into a soup pot. Chop
the hearts coarsely and set aside. Gently heat the artichoke liquid. Add
the chopped onion to the artichoke liquid and saute' over medium heat for
5 minutes. Add celery, mushrooms, salt, potatoes, garlic, and basil.
Saute' for 10 minutes over low heat, stirring occasionally. Add water and
bring to a boil. Stir, cover, and let it simmer 15 to 20 minutes, until
the potatoes are tender. Add the artichoke hearts and spinach. Cover and
cook over low heat another 5 minutes. Set aside until just before serving
time. Begin heating the soup about 10 minutes before serving. When it is
hot, stir in the lemon juice, black pepper, and peas. Allow to cook for a
few minutes more, then serve, topped with freshly minced parsley.
>From the New Revised Edition of The Enchanted Broccoli Forest, by Mollie
Katzen, 1995.
~~~
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Jon Crow
INSPIRATION SOUP
Ingredients:
~~~
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