Hey everyone, today we are going to talk about another favorite soup of mine. Might as well, since we’ve had all of this stormy weather! About twelve years ago, when my wife and I first started dating, we went to this wonderful restaurant on the California coast. This restaurant has been around for many years in a town called Pescadero. Duarte’s Tavern is an amazing restaurant. Usually when we go, there’s a line out the door. That first time I went there, about twelve years ago, my wife said I needed to try the cream of artichoke soup and the cream of green chile soup (you can order them served together – half and half). I tried it and have to say it’s one of the best soups that I’ve ever had. So, during this latest set of storms, I started craving that soup again, but wasn’t about to brave the elements to drive all the way out to Pescadero. I researched both cream of green chile and cream of artichoke soup recipes and I decided to put my own spin on it.
Start by putting the oil in a large stock pot. Next, add chopped carrots, celery, and onion to the pot and cook for 3-5 minutes. Then, add chopped artichoke hearts and cook for 3-4 minutes. Add, garlic and cook for another minute. Now, add green chiles and cook the mixture until the carrots are tender. Once the vegetables are ready, remove the pot from heat, place the mixture into a blender along with a cup of chicken broth, and blend until it’s completely smooth. Return the mixture to the pot, add remaining broth and simmer until reduced–about 30 minutes or so. Next, add fat-free half and half, (you can use cream instead, but fat-free is a healthier option). Cook on low for another 20-30 minutes until slightly reduced. Just to make sure everything is nice and smooth, use an immersion blender in the pot and blend for 2 more minutes. To serve, ladle the soup into a bowl. You can either enjoy just like that or top with your favorite toppings, (sliced avocado, sour cream, etc.). This a perfect soup for a cold and stormy day. Enjoy!
