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weinoo

weinoo

Made a surprisingly delicious soup last night, with precooked white beans, a leftover steamed (large) globe artichoke, and a quart of roasted chicken stock made last week.

 

Scraping all the good stuff off the artichoke leaves was the hardest part, but then sautéed an onion, garlic and celery in olive oil, added the stock, beans and a little of the bean cooking liquid, along with the artichoke flesh and heart. Simmered for 20 minutes, then hit it with the stick blender. Really great first course. Followed with:

 

image.thumb.jpeg.f83cbae50bbe6b1b0881117fb17dac74.jpeg\

 

Favorite winter bitter greens salad and penne in a simple, chunky marinara sauce.

weinoo

weinoo

Made a surprisingly delicious soup last night, with precooked white beans, a leftover steamed (large) globe artichoke, and a quart of roasted chicken stock made last week.

 

Scraping all the good stuff off the artichoke leaves was the hardest part, but then sautéed an onion, garlic and celery in olive oil, added the stock, beans and a little of the cooking liquid, and the artichoke flesh and heart. Simmered for 20 minutes, then hit it with the stick blender. Really great first course. Followed with:

 

image.thumb.jpeg.f83cbae50bbe6b1b0881117fb17dac74.jpeg\

 

Favorite winter bitter greens salad and penne in a simple, chunky marinara sauce.

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