Wednesday, December 23, 2009

Cream of Artichoke Soup

This Vegetarian Slow Cooker had no energy and felt like a slug.  There had been a days long frenzy of holiday travel, Farmville all-nighters, and a vast array of junk laden sugary treats as a chaser. Lucky for me, Cousin Cake Queen is my holiday hostess. Inspired by a recipe in Not Your Mother's Slow Cooker Cookbook and not wanting this blog to fall by the wayside, she agreed to shop for and completely make a recipe for the blog.  I lounged on her couch, moaning and groaning, while harvesting virtual crops, golden mystery eggs, heinous farm floats, and lighted gift boxes while she slaved away in the kitchen.  This soup was the result of her valiant labors.

Winner, Loser, or Meh

This was delicious.  It had a soft mellow flavor, and then the full sweet taste of artichokes would linger at the back and sides of the tongue after each bite.  Here's to you Cousin Cake Queen!


Cousin Cake Queen used a 5 1/2-6 quart crock for this.

  • 6 Tbls salted butter, cut into chunks
  • 1 white onion, peeled, chopped
  • 3 leeks, (white part and 1 inch green), washed, sliced, thin
  • 3 10 oz packages frozen artichoke hearts, thawed
  • 6 cups vegetable stock (or water and vegetable "Better than Boullion" to make 6 cups)
  • salt and pepper to taste
  • 1 cup whipping cream
Place first 3 ingredients in slow cooker and cook on high for 30 minutes.  Add stock and artichoke hearts and cook on low for 5-6 hours.  Puree in crock with immersion blender.  Add salt and pepper and cream.  Stir, cover and cook until heated through, but not boiling, about 15 minutes.

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