The recipe that was the inspiration for this soup was posted on a blog that I follow called The Sensitive Pantry which is written by a very nice lady named Nancy.
Nancy’s version is called Easy Creamy Artichoke Soup and it uses a few small creamer potatoes to make it creamy. Nancy’s soup is also much simpler in flavor I think. The artichoke hearts used in this soup are from bags of frozen (I got mine at Trader Joe’s)
My idea was to replace the potatoes with cauliflower for a lower carb soup. I think that the 2 cups of chopped cauliflower that I used was probably a little more quantity than Nancy’s potatoes were so my version started out a little bland in flavor. I kept thinking about what to add to liven up the flavors and I ended up using quite a bit of grated Reggiano cheese along with cayenne pepper, some dry basil and a small amount of jalapeno salsa.
I really was trying to keep this soup all vegetables but I just wasn’t quite happy with the flavor so I gave in to my tastebuds and garnished each bowl with one or two slices of peppered salami that I chopped up fine. That did it for me- the flavor suddenly got more interesting!
After I made my version of the soup I emailed Nancy and asked her if she would mind if I posted my recipe since it was so different than hers. She very graciously told me to go ahead and post it so here it is! Thanks Nancy!
I shared this recipe with Homemaker Monday at 11th Heaven’s Homemaking Haven, Foodie Friday at Designs By Gollum, Fight Back Friday at Food Renegade, Finer Things Friday at The Finer Things In Life, Monday Mania at The Healthy Home Economist, Mouthwatering Monday at A Southern Fairytale
In a large stockpot, saute over medium heat;
1 tablespoon olive oil
1/2 cup onion, chopped
1 clove garlic, minced
When onions and garlic have cooked for a couple of minutes, add
2 tablespoons white wine and cook down until liquid is almost gone
4 cups chicken stock
Bring to a simmer then add:
2 packages of frozen artichoke hearts (my packages from Trader Joes were 12 ounces each, Nancy used some that were 9 ounces each- the quantity is not that critical, so whatever you can find is fine)
2 cups cauliflower, chopped
Cover and cook until vegies are tender, about 15 minutes.
Let cool a little bit then blend in the stock pot with an immersion blender until smooth if you have one.
If you don’t have an immersion blender, I would strongly suggest getting one if you like to cook. It really is my favorite tool that I use in my kitchen. It is versatile because you can use one attachment for blending, etc and there is also a whisk attachment that I always use when I am beating a couple of eggwhites. It also comes with a little plastic jar that you can use to make salad dressings, sauces or anything else that you want to make and blend together. I got mine for about $30 and it was well worth it. Mine is a Braun Multiquick that is an earlier version of the one that I am linking you to. You can spend a lot more for a lot better one but I have been very happy with mine.
Add to blended soup mixture:
7 tablespoons grated Reggiano cheese (or to taste)
3/4 teaspoon salt
dash of white pepper
1/2 cup rice milk (or any other dairy or non-dairy milk of your choice)
2 tablespoons butter (it will melt in the hot soup)
1/4 teaspoon cayenne pepper (to taste)
1/4 teaspoon dry basil
1/2 teaspoon Trader Joe’s Jalapeno Salsa (to taste)
Stir everything in and taste. Correct seasonings if necessary.
When serving the soup, garnish each bowl with:
1 or 2 pieces of thin sliced peppered salami (I use Columbus brand), chopped fine
This soup will freeze well since it is pureed.
This recipe should make at least 6 servings
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