Monday, April 16, 2012

Creamy Creamless Artichoke Soup

You know I've been experimenting with quinoa lately and using it as a thickener in this soup gives it a creamy quality without using cream....not to mention the protein and fiber boost.  Feta and dill turn the artichokes into a Greek party!
Note:  This one's good warm or chilled!

Makes 2 to 3 quarts

For the quinoa:
3/4 cup rinsed and drained quinoa
1  1/2 cups chicken broth
In a medium sauce pan combine the quinoa and broth, bring up to a boil and then simmer, covered, for about 15 minutes or until the liquid is absorbed into the quinoa.  Set aside.

For the soup:
1 Tbl butter
1 Tbl olive oil
1 cup diced white onion
2 large cloves minced garlic
6 cups chicken broth
16 ounces fresh cooked artichoke hearts or thawed frozen artichoke hearts
2 Tbl minced fresh dill
1/2 cup crumbled feta cheese
1/2 tsp white pepper
The previously cooked quinoa
Salt to taste if needed (depending on the saltiness of your feta)

In a 4 quart soup pot or dutch oven, heat the olive oil and butter until the butter has melted.  Add the onion and garlic and saute over medium heat until the onion softens.
Stir in the dill and add the chicken broth.  Bring up to a boil and then down to a simmer for 5 to 8 minutes.  Turn off the heat and add the artichokes, white pepper, quinoa and feta.
Puree the soup with an immersion blender or in batches in a regular blender until smooth.  Reheat and season with salt if necessary or season and chill in the fridge if serving cold.

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