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Chapter 2: Soups, The Complete Mediterranean Cookbook

Chapter 2: Soups, the Complete Mediterranean Cookbook recipe image
This hearty Mediterranean soup is a celebration of earthy, savory flavors that warm the soul. At its heart are tender baby artichokes and sliced white mushrooms, softened in a fragrant broth infused with garlic, leeks, and a hint of thyme. The secret ingredient? A few rinsed anchovy fillets that melt into the broth, adding a deep, umami richness without tasting fishy. Thickened slightly with flour, the texture is comforting and satisfying, making it perfect for chilly evenings or as a light, nourishing lunch. It&# 226;ÂÂs simple to prepare with pantry staples, yet elegant enough for dinner parties. Serve with crusty bread for dipping, and enjoy the wholesome, home-cooked goodness that defines Mediterranean cuisine.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 307.5
Description
This hearty Mediterranean soup is a celebration of earthy, savory flavors that warm the soul. At its heart are tender baby artichokes and sliced white mushrooms, softened in a fragrant broth infused with garlic, leeks, and a hint of thyme. The secret ingredient? A few rinsed anchovy fillets that melt into the broth, adding a deep, umami richness without tasting fishy. Thickened slightly with flour, the texture is comforting and satisfying, making it perfect for chilly evenings or as a light, nourishing lunch. It&# 226;ÂÂs simple to prepare with pantry staples, yet elegant enough for dinner parties. Serve with crusty bread for dipping, and enjoy the wholesome, home-cooked goodness that defines Mediterranean cuisine.
Ingredients
  • 3 Tablespoons extra-virgin olive oil
  • 3 Cups jarred whole baby artichokes packed in water, quartered, rinsed, and patted dry
  • 12 Ounces white mushrooms, trimmed and sliced thin
  • 1 Leek, white and light green parts only, halved lengthwise, sliced 1/4 inch thick, and washed thoroughly
  • 4 Garlic cloves, minced
  • 2 Anchovy fillets, rinsed, patted dry, and minced
  • 3 Tablespoons all-purpose flour
Directions
  1. 1
    Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
  2. 2
    Add the sliced leeks and cook, stirring occasionally, until softened and translucent, about 5 minutes.
  3. 3
    Stir in the minced garlic and anchovy fillets, cooking for 1 minute until fragrant and the anchovies begin to dissolve.
  4. 4
    Add the sliced mushrooms and artichoke quarters, sautéing for 5 to 7 minutes until the mushrooms release their moisture and begin to brown.
  5. 5
    Sprinkle the all-purpose flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
  6. 6
    Pour in 1/4 cup dry white wine, scraping up any browned bits from the bottom of the pot.
  7. 7
    Add 4 cups of vegetable or chicken broth (or water) and bring to a simmer.
  8. 8
    Stir in the thyme (fresh or dried) and simmer uncovered for 15 to 20 minutes until the vegetables are tender and the soup has thickened slightly.
  9. 9
    Taste and adjust seasoning with salt and pepper if needed, then serve hot.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 307.5kcal
% Daily Value *
Total Fat 12.7g20%
Saturated Fat 1.6g8%
Cholesterol 0.0mg0%
Sodium 169.6mg8%
Total Carbohydrate 40.6g14%
Dietary Fiber 13.6g55%
Sugars 7.8g
Protein 16.8g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: artichoke, mushroom, leek, anchovy, garlic, thyme, white wine, mediterranean, vegetarian, comfort food, healthy soup, umami, olive oil, flour, spring onion, herb, broth, simmer, pantry meal, dinner
Read it online: https://www.chefs-mate.com/recipe/chapter-2-soups-the-complete-mediterranean-cookbook-5/