I would like to think that I got my love of food and cooking from my dad, who may be the only other person I know that would prefer to spend his day in the kitchen whipping up a tasty treat rather than doing just about anything else.
Like father, like daughter right?
Artichoke and Root Vegetable Soup
2 large artichokes
2 parsnips, peeled and cubed
1 onion, chopped
4 stalks of celery, sliced
1 turnip, peeled and cubed
1 leek, thinly sliced
3 tablespoons fresh parsley, finely chopped
1 tablespoon lemon juice
2 cloves garlic, sliced
6 cups chicken stock (vegetable stock is fine, too)
1 cup water
1/2 cup white whine
1/4 teaspoon coriander
1/4 cup cream (optional)
Salt and freshly cracked pepper
1/4 cup shelled pistachio nuts, toasted
Begin by cutting off the artichoke stems and the pointy part of the leaves. Remove the tough bottom leaves and discard. Cut each artichoke into quarters. Remove and discard the choke and inner leaves. Place the cut artichokes into a bowl of water with tablespoon of lemon juice to prevent discoloration.
Prepare the parsnips, turnip, celery leeks, parsley, and onion.
I am a big fan of the ready to go, pre-chopped, tear free onion from Whole Foods.
In a large pot, sweat the onions, leeks, and celery. Do not brown. Add the garlic and white wine. Reduce. Add all remaining vegetables, stock, water, coriander, and pepper. Bring to a simmer and cover for 2 hours.
Remove from heat. Puree the solids with a little bit of the liquid in a food processor or blender. Strain the puree through a medium sieve into a clean pot. Continue pureeing and straining until all of the soup is smooth. Adjust the seasonings. I had to add quite a bit of salt.
In a small frying pan, toast the pistachio nuts by tossing them over medium heat until golden brown.
Reheat the soup before serving. Pour into individual bowls and garnish with a tablespoon of cream and toasted pistachios.
Makes about 6 servings.