The first recipe for this month will be Artichoke Soup; it is very delicious, new & easy to prepare. I prefer you use fresh artichokes as they are in season but you can go with the frozen ones if you are in a hurry! And because it is so hot & spending hours in the kitchen while fasting is not an option, this recipe comes together in no time with minimum work from your side.

I tried making this soup without potato but it comes out too watery so don’t skip the potato; it won’t add anything to the taste but makes the soup super creamy!

Ingredients:

• 2 tbsp olive oil 
• 1 medium onion chopped 
• 1 medium potato chopped  
• 1 large garlic clove chopped 
• 500 gm artichoke chopped خرشوف
• 6 cups chicken stock مرقة
• juice of 1/2 a lemon or according to taste 
• pinch nutmeg جوزة الطيب
• 1/4 cup cream 
• 1/4 cup parmesan (optional) 
• salt & pepper 

Directions

1. Heat a large pot over medium high heat. Add the olive oil & cook the onion, potato & garlic for about 5 minutes until the onions are soft (don’t brown).
2. Add the artichoke & stock; bring to a boil. Reduce heat to medium low & let the soup simmer with the pot semi-covered until the veggies are soft, about 15 minutes.
3. Turn off the heat & blend until smooth .
4. Return the soup back to the pot & place over low heat. Add the cream, nutmeg, lemon juice & parmesan cheese (if using). Season with salt & pepper.
5. Bring the soup to a boil & turn off heat. Serve immediately.

Notes:

1. You can use frozen or fresh artichoke. 
2. In case you don’t have stock, you can use 6 cups water + 1 Maggi cube. 
3. To reheat the soup, you might need to add little water or stock to make it thinner.