This is not the kind of news that will make headlines on FOX News or other major stations but I heard it on EuroNews and thought I would share it with you:www.euronews.net/2010/01/18/earthquake-in-haiti-palestinians-in-gaza-donate-to-haiti/
Today, I decided to simply make soup. I had already boiled a chicken yesterday and had some good stock to spare. Let’s check the pantry…perfect! A can of artichoke hearts. Ready, set, go!
INGREDIENTS:
- 8 cups of chicken stock
- 1 can of artichoke bottoms or hearts (fresh, frozen, canned)
- 3 cloves of garlic, mashed with a pinch of salt
- 1/2 cup of labneh
- seasonings consisting of salt, white pepper, a dash of grated nutmeg.
- 1 large baked potato (or use a small bag of dried potato flakes), peeled and cut in squares.
- For garnish: pita bread, brushed with olive oil and sprinkled with sumac and toasted.
METHOD:
- Place the chicken stock, artichoke bottoms or hearts and potato in a pan and heat to boiling until the potato is cooked.
- Puree the mixture in a blender and return to the pan. Add the potato flakes if using instead of the potato.
- Season and taste to adjust. Brush the pita with some olive oil, sprinkle some sumac powder and toast in the oven.
- Serve the soup with the pita crisps and a dollop of labneh.
NOTE: You can add the labneh when pureeing the soup.
TO MAKE LABNEH:
- Take a coffee filter and set it on a sieve over a small bowl. Place some yoghurt on the filter (or you can use a paper towel or a piece of cotton calico).
- Let the yoghurt drain itself of its whey. You can have labneh in a few hours or let it sit overnight for better results.
- Use the labneh in the soup and also as a dip with pita and some olives.
artichoke soup
20 Comments
Mmmmhhh, that soup must be divine!
Cheers,
Rosa
Your recipes are always so innovative and the clicks are so perfect:) I enjoy your little place here…
what an ingenuous way to incorporate labne in lieu of sour cream into a soup!!
I would gladly eat this bowl of soup but unfortunately my children don’t like artichokes.
You know, I could easily just give up my blog and make your recipes every single day! I am serious, they’re all so interesting and beautiful.
this soup looks like it tastes lovely.
Thank you for posting the clip on Palestinians in Gaza donating to the Haitian peoples. What a heart warming reminder of the absolute bottomless well of generosity of Arab peoples.
Wow, that looks amzing!!! I can’t believe it doesn’t have cream in it…it looks so luscious and rich, like bechamel sauce!
Who can feel more compassion for the people of Haiti than those experiencing suffering?
Une soupe très originale, bravo.
Bonne journée
A georgous & very tasty & inviting soup, Joumana!
I love labneh with anything really! and artichokes too. I have to admit though I ahve never made the soup at home, often enjoyed it at restaurants – so I am looking forward to making this!
Fabulous combination! Love labneh! BTW will you be joining us in June? Would love to meet you x
moi aussi je participe à ce joli jeu!! ta soupe est excellente!! bravo
Hello!
Condé Nast Traveler recently launched this blog and my editor Eimear Lynch linked to you today. Wom.truth.travel
Love your blog!
Best,
Lisa Gartner
Labneh & Greek yogurt make this soup a winner. I assume preserved artichokes are big in your cuisine? I see many brands at…..Nasr Foods! lol
What a delilcious and creamy looking soup.
Mimi
Yep! Many dishes with artichoke bottoms!
I gotta give it to you: that looks fantastic.
Fortunately for me, I get to eat it without having to go through the effort of preparing it. Oh, the joys of being royalty!
I have to say love this one….have to try this sometime….
Je suis comblee par ta realisation !
J’ai hate d’y gouter !
Bises d’Athenes et merci !