Artichoke Soup
A nice, thick, homey soup recipe I got from my sister-in-law. My first attempt at soup and I was very pleased with it. SO very good on a cold winters night! Can also be used as a great dip for veggies/bread at parties!
INGRIDIENT
DIRECTION
Step: 1
Melt butter in large saucepan over medium heat. Stir in carrots, celery, onion, and mushrooms. Cook and stir until soft, about 5 minutes. Add flour; cook for 10 minutes, stirring occasionally. Stir in chicken broth, artichoke hearts, bay leaf, salt, pepper, thyme leaves, oregano leaves, sage, and paprika. Reduce heat and simmer for 30 minutes.
Step: 2
Beat whipping cream in a bowl on medium-high speed until frothy; fold into soup and continue to cook until soup is heated through (do not boil).
Step: 3
Remove and discard the bay leaf, then pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
NUTRITION FACT
Per Serving: 227 calories; protein 4.7g; carbohydrates 15.8g; fat 16.9g; cholesterol 56mg; sodium 756.3mg.
The word “stew” can process to 2 time a food and a cooking method. Stewing involves slowly cooking chunks of meat, vegetables or beans in a flavorful liquid . It’s similar to braising, but it does have a few notable differences. The meat is chopped into smaller pieces instead of being processing menu whole , and the liquid all of it covers the contents in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.
Stew has a reputation for making a rib-sticking meal that warms you up on a cold , winter day. It’s true ; a bowl of classic beef stew can make warming featured food , but stew’s cozy factor more than a way beyond preserving you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.
