How to: Artichoke & Roasted Red Pepper Soup next page
How to: Artichoke & Roasted Red Pepper Soup
You will need:1. Add butter to a medium sauce pan and heat over medium to high heat. Add onions and garlic. Saute until softened.
1 tablespoon unsalted butter
1/4 small onion, minced
2 cloves garlic, minced
1 1/2 cups chicken (or veggie) stock
1 cup milk
1 cup canned chickpeas, drained
1 cup canned artichoke hearts, drained
1 cup roasted red bell peppers, chopped
1/4 cup olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
2. Add chicken (or veggie) stock, milk, chickpeas, artichoke hearts, bell peppers, olive oil, salt/pepper, sauteed onions/garlic mixture into your blender and pulse until it’s to your desired consistency.
3. Transfer mixture to sauce pan and heat through.