over 2 years ago
I've been experimenting with quinoa lately and using it as a thickener in this soup gives it a creamy quality without using cream...not to mention the protein and fiber boost. Feta and dill turn he artichokes into a Greek party!
NOTE: This one's good warm or chilled!
Makes 2 to 3 quarts
For the quinoa:
- 3/4 cup rinsed and drained quinoa
- 1 1/2 cups chicken broth
In a medium sauce pan combine the quinoa and broth, bring up to a boil and then simmer, covered, for about 15 minutes or until the liquid is absorbed into the quinoa. Set aside.
For the soup:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 cup diced white onion
- 2 large cloves minced garlic
- 6 cups chicken broth
- 2 tablespoons minced fresh dill
- 8 fresh artichokes,outer leaves pulled off down to the pale leaves of the heart and then boiled in water with the juice of a lemon for about 20 minutes. After draining and cooling scoop out the choke with a spoon and small paring knife.
- Alternatively use 16 ounces frozen artichoke hearts, thawed
- 1/2 cup crumbled feta cheese
- 1/2 teaspoon white pepper
- The previously cooked quinoa
- Salt to taste if needed (depending on the saltiness of your feta)
In a 4 quart soup pot or dutch oven, heat the olive oil and butter until the butter has melted. Add the onion and garlic and saute over medium heat until the onion softens.
Stir in the dill and add the chicken broth. Bring up to a boil and then down to a simmer for 5 to 8
minutes. Turn off the heat and add the artichokes, white pepper, quinoa and feta.
Puree the soup with an immersion blender or in batches in a regular blender until smooth. Reheat and season with salt if necessary or season and chill in the fridge if serving cold.
- 904 calories
- 36g total fat
- 14g saturated fat
- 76mg cholesterol
- 4956mg sodium
- 105g carbohydrate (18g dietary fiber, 21g sugar)
- 46g protein