We did it again yesterday – we had our second Meatless Monday. And we got our green chile fix as well. I cooked Artichoke and Garlic Soup, and added, of course, green chile. It was fast, easy and delicious. We had some crusty garlic bread and a salad to go with it – it may well have been the best meal we’ve had all week.
So, here’s the recipe for the soup. Simple and fast – this is a great find.
Artichoke, Garlic and Green Chile Soup
6 – 8 artichoke hearts (fresh, frozen or packed in water – NOT marinated), barely chopped
3 cloves garlic, chopped
3 T butter
4 cups vegetable broth
1 potato, diced
1/2 cup diced green chile (or more. . .)
Saute the garlic and artichoke hearts in 2 T. butter until golden brown. Add vegetable broth, remaining butter, and potato to mixture and bring to boil, lowering heat and cooking until potato is soft (approx 10 minutes). Add green chile and salt to taste. Serve immediately.
The recipe (from French Vegetarian Cooking) stated that you should take the potatoes and artichoke hearts out after they’re cooked and puree them in the food processor, but Dave and I agreed that we preferred a hearty soup with chunks o’ stuff.
Try it. This is definitely a unique way to get your green chile fix, and it’s tasty! Anyone have a suggestion for next week?