Ingredients:
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 stalks of celery, finely chopped
- 2 small carrots, finely chopped
- 3 garlic cloves, minced
- 2 vegetable instant bouillons
- 1 tsp dried thyme
- 1 tsp black pepper
- 1 tsp cayenne pepper
- salt, if necessary as the vegetable bouillons will provide all the needed saltiness
- 1/2 stick (2 ounces) butter
- 2 tbsp whole wheat flour
- 4 red bell pepper roasted and skinned and seeded
- 3 cups water
- 1 cup full cream milk
- 1 cup dry sherry / sherry cooking wine
- 8 ounces marinated artichokes, finely chopped
- Shredded Parmesan or Asiago cheese (optional)
Method:
- Puree roasted red bell pepper and keep aside
- In a large saucepan, heat the oil
- Saute onions, celery, carrots and garlic in the oil for 2-3 minutes, till soft
- Add vegetable bouillon, thyme, black pepper and cayenne pepper and saute for another 2-3 minutes
- Add butter and melt. Stir in flour and cook for 2-3 minutes, making sure it doesn’t stick to the bottom of the saucepan
- Add water, red bell pepper puree, stir well and bring to boil, then reduce the heat and let it simmer on medium / low heat for 15 minutes, stirring as necessary
- Stir in milk, sherry and artichoke and heat for 5-10 minutes
- Garnish with your favorite cheese and serve with warm hearty bread
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