Friday, December 16, 2011

Artichoke & Roasted Red Pepper Soup

1 tablespoon unsalted butter
1/4 small onion, minced
2 cloves garlic, minced
1 1/2 cups chicken (or veggie) stock
1 cup milk
1 cup canned chickpeas, drained
1 cup canned artichoke hearts, drained
1 cup roasted red bell peppers, chopped
1/4 cup olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
1. Add butter to a medium sauce pan and heat over medium to high heat. Add onions and garlic. Saute until softened.

2. Add chicken (or veggie) stock, milk, chickpeas, artichoke hearts, bell peppers, olive oil, salt/pepper, sauteed onions/garlic mixture into your blender and pulse until it’s to your desired consistency.

3. Transfer mixture to sauce pan and heat through.

via here

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