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Categories:
olive oil onions potatoes carrots celery salt bay leaves vegetable stock hearts sherry crumbled saffron lemon juice orange juice orange rind fresh ground black pepper fresh parsley lemon
Viewed: 115 - Published at: 4 years agoIngredients
- 1 tablespoon olive oil
- 3 cups chopped onions
- 1 1/2 cups chopped potatoes
- 1 1/2 cups carrots, peeled and chopped
- 3/4 cup celery, chopped
- 1 1/2 teaspoons salt
- 2 bay leaves
- 5 cups vegetable stock (or water)
- 5 artichoke hearts, cut into quarters (14 oz. can or a 9 oz. pkg. frozen artichokes will work)
- 2 tablespoons dry sherry
- 1/3 teaspoon crumbled saffron
- 1 tablespoon lemon juice
- 1/4 cup orange juice
- 1/2 teaspoon grated orange rind
- fresh ground black pepper
- fresh parsley, chopped
- thinly sliced lemon, rounds
Method
- Warm up the olive oil in a nonreactive soup pot. Add onions, potatoes, carrots, celery, salt, and bay leaves and saute on medium heat 10 minutes, stirring often. Add stock and bring to boil; then lower heat, cover, and simmer for about 15 minutes.
- Add artichoke hearts, sherry, and saffron to soup pot and continue simmering for 5 minutes.
- Now stir in the lemon juice, orange juice, and orange peel, simmer for another 5 minutes. Season to taste with black pepper. Remove and discard bay leaves.
- Serve garnished with the parsley and thin slices of fresh lemon. Enjoy!
