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!
- 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 sumacand toasted.
- 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.
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