It was a little breezy and chilly here this morning, so despite the fact that it’s summer, I made hot soup for lunch. I have been trying out a cookbook that Chuck seems particularly attached to, but, as usual, I varied it quite a bit. Here’s how it goes:
1 6 oz jar marinated artichoke hearts
1/2 medium yellow onion, diced
2 cloves garlic, minced
1/2 small leek, minced
1 medium celery stalk, minced
1/2 green pepper, diced
3 small red potatoes, skin-on, chopped
6 oz. shiitake mushrooms, stems removed, washed and sliced
1-1.5 quarts vegetable stock
Handful of beet greens
Drain the artichoke hearts, pouring a couple tablespoons of the marinade into a medium sauce pan. Add a touch of olive oil and heat to medium-high. Saute onion, pepper, garlic, leek and celery in olive oil and the marinade. Add mushrooms and potatoes. Saute for 5 minutes. Add 4-5 cups vegetable stock. Add more to taste or if you have a larger party to serve. Bring to a boil. Cover and simmer for 20-25 minutes.
While soup is heating, coarsely chop artichoke hearts. Add to soup and simmer another 10 minutes. Just before serving add salt, pepper and a dash of lemon juice.
Add washed beet greens to bottom of soup bowls. Tuck in roots to ensure they are covered with broth. Pour soup into bowls. Allow to rest for 2-3 minutes to soften beet green roots. Serve!
The result was not quite as mundane as I anticipated, and I liked it. It had more depth than I expected. You can, of course, use another type of mushroom or other greens, but if you do use beet greens, be ready for the broth to turn orange. It’s actually quite pretty.
Note: You can find the original recipe for Inspiration Soup in The New Enchanted Broccoli Forest by Mollie Katzen.