MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roman Goddess Soup With Frizzled Artichokes
 Categories: Soups
      Yield: 4 Servings
 
    1/4 c  Extra-virgin olive oil;
           - plus more for drizzling
      1    White onion; halved,
           - thinly sliced
      4 cl Garlic; finely chopped
           Kosher salt
           Freshly ground pepper
      1 qt Vegetable broth
      1 lb Broccoli; crowns chopped,
           - stems peeled, sliced
  2 1/2 oz Baby spinach (4 c)
      1 c  Parsley leaves
      1 c  Basil leaves
      3    Scallions; chopped
  1 1/2 tb Fresh lemon juice
    1/2 c  Full-fat plain or vegan
           - yogurt; plus more for
           - serving
      8    Baby artichokes
           Canola oil; for frying
      1    Lemon; zest of,
           - finely grated
    1/4 c  Parsley leaves;
           - finely chopped
           Hungarian paprika;
           - for sprinkling
 
  Preparation time: 15 minutes
  Cooking time: 30 minutes
  
  Inspired by the Roman goddess Ceres, this healthy and plant-based
  soup has a vibrant green color and earthy flavor. The crispy frizzled
  artichokes add wonderful flavor and texture.
  
  Soup:
  
  In a large enameled cast-iron Dutch oven, heat the olive oil until
  shimmering. Add the onion and garlic and season with salt and pepper.
  Cook over medium heat, stirring occasionally, until softened and
  barely browned, 5 to 7 minutes. Add the broth and bring to a boil
  over high heat. Add the broccoli and a generous pinch of salt. Cover
  and simmer over medium heat until the broccoli is tender, about 10
  minutes.
  
  Remove the Dutch oven from the heat and stir in the spinach. Working
  in batches if necessary, ladle the soup into a blender and add the
  parsley, basil and scallions; puree until very smooth. Return the
  soup to the Dutch oven and cook over medium heat, until steaming.
  Stir in the yogurt and lemon juice and season with salt and pepper.
  
  Artichokes:
  
  Trim and discard the top 1/2" from the artichokes. Remove and discard
  any dark outer leaves and peel the stems. Using a large knife, very
  thinly slice the artichokes lengthwise.
  
  In a large enameled cast-iron braiser or Dutch oven, heat 1" of
  canola oil until shimmering. Line a large baking sheet with paper
  towels. In batches if necessary, fry the artichoke slices over
  medium-high heat, stirring occasionally, until browned and crisp, 4
  to 5 minutes. Using a slotted spoon, transfer the frizzled artichokes
  to the prepared baking sheet to drain; sprinkle with salt.
  
  In a medium bowl, toss the frizzled artichokes with the lemon zest and
  parsley; season to taste with salt and pepper.
  
  Ladle the soup into bowls and top with the frizzled artichokes.
  Drizzle with olive oil, sprinkle with paprika, and serve, passing
  more yogurt at the table.
  
  Recipe by Justin Chapple
  
  Recipe FROM: <https://justinchapple.com/
  roman-goddess-soup-with-frizzled-artichokes/>
 
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