Cream of Artichoke Soup

• olive oil↗1 tablespoon
• red onions↗3 cups

  chopped

• potatoes↗1 1⁄2 cups

  chopped

• carrots↗1 1⁄2 cups

  chopped

• celery↗3⁄4 cup

  chopped

• garlic↗3 teaspoons

  minced

• sea salt↗1 1⁄2 teaspoons
• bay leaves↗2
• chicken stock↗5 cups
• frozen artichokes9 ounces
• dry sherry↗2 tablespoons
• saffron↗1⁄3 teaspoon
• lemon juice↗1 tablespoon
• lemon zest↗1 teaspoon
• orange juice↗1⁄4 cup
• teaspoon orange zest↗1⁄2
• teaspoon pepper↗1
• teaspoon parsley↗1
• cups sour cream↗1 1⁄2
• cups marinated artichokes2

Step-by-step instructions

1. 1

   In a 3 quart sauce pot add onions, potatoes, carrots, celery, garlic salt, and bay leaves and saute over medium heat 10 minutes, stirring often. Add stock and bring to boil; then lower heat, cover, and simmer for about 15 minutes.

2. 2

   Add artichoke hearts, sherry, and saffron to soup pot and continue simmering for 5 minutes.

3. 3

   Now stir in the lemon juice, orange juice, and orange & lemon zest, simmer for another 5 minutes. Season to taste with black pepper. Remove and discard bay leaves, and take a hand held blender to the soup and puree till everything is blended.

4. 4

   At serving time ladle soup into bowl and arrange 4 quartered marinated artichokes in the center of the bowl along with 1 heaping tsp of sour cream. Drizzle 1 tsp of the marinated artichoke oils over the soup and serve.