Another favourite vegetable of mine are artichokes. Ancient, Mediterranean, healthy and delicious. Although they can be a pain to clean (remove leaves), it’s more of a tedious task rather than a difficult one.
Regardless, I found a few parcels of artichokes at the market and used them to make a soup for this past Tuesday’s Greek Supper Club. This soup is creamy without the use of any cream (insert strained Greek yogurt) and thickened with potatoes and whizzed-up artichokes. Like any soup, the quality hinges on the products you use, I opt for real stock when making soups.
Beyond peeling/trimming artichokes and straining yogurt, this is a very easy soup to prepare and one that you and your guests will love. A good squeeze of lemon juice and the yogurt swirled in at the end complement the artichokes nicely.
For this Artichoke Soup (Αγκιναρόσουπα) recipe and more, please buy my Everything Mediterranean cookbook.
Wow, that’s a lot of soup you made there Peter. I have all the ingredients in house so this will be on my menu this weekend.
Now that winter is right around the corner a soup sound very tempting, let alone an artichoke soup.