Artichoke Soup Provencal

Artichoke Soup Provençal

(source: Moosewood Restaurant New Classics)

1 Tbs. olive oil

3 cups chopped onion

1 ½ cups chopped potatoes

2 ½ cups peeled and chopped carrots

½ cup chopped celery

1 ½ teaspoons salt

2 bay leaves

5 cups veg stock or water

5 artichoke hearts, quartered (1 14 oz. can)

2 Tbs. dry sherry

¼ teaspoon crumbled saffron

1 Tbs. fresh lemon juice (1 lemon)

¼ cup fresh orange juice (1 orange)

½ teaspoon freshly grated orange peel

ground black pepper to taste

Warm the olive oil in a non-reactive soup pot. Add the onions, potatoes, carrots, celery salt and bay leaves and sauté on medium heat for ten minutes, stirring often. Add stock or water and bring to a boil. Lower the heat, cover and simmer for about 15 minutes.

Add the artichoke hearts, sherry and saffron to the soup pot and continue to simmer for 5 minutes. Stir in lemon juice, orange juice, and orange peel and simmer an additional 5 minutes. Season to taste with black pepper. Remove bay leaves and serve. Garnish with chopped parsley and thins slices of lemon, if desired.