Wednesday, October 22, 2008
I had two cups of the soup below left after dinner. I also had four of those humongouse artichoke stalks. I peeled the stalks, cut them in one-inch pieces and boiled them until soft. Drained and pureed in a food mill, they made one cup of puree. I added that to the leftover soup along with a cup of chicken stock. More salt and pepper. Delicious. It made four cups--just enough for a first course.