Artichoke Soup With Fresh Mint Recipe 465
MAKE-AHEAD MOROCCAN LAMB STEW
Inspired by the wonderful spices and flavors used in Moroccan cuisine, this wonderful stew is a hearty one-dish meal. We like to double the recipe and freeze one portion for later. You can also save time, by combining all of these Moroccan spices in bulk and having the mixture on hand to use in this stew recipe, as well as others, like lamb burgers, grilled salmon, and meat rubs. We typically serve the stew with warm bread and a salad.
Provided by Make-Ahead Mamas
Categories Soups, Stews and Chili Recipes Stews
Time 1h20m
Yield 6
Number Of Ingredients 22
Steps:
- Combine cinnamon, cumin, ginger, cloves, nutmeg, turmeric, curry powder, and salt in a large bowl. Mix in the ground lamb. For most flavorful results, allow mixture to rest, refrigerated, overnight.
- Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. Mix the spiced lamb mixture to the onions. Cook and stir until meat is browned, about 5 minutes.
- Pour the beef broth, chicken broth, and consomme into the pot. Stir in the tomatoes, honey, carrots, sweet potatoes, garbanzo beans, dried apricots and lentils. Bring to boil; reduce heat to low.
- Simmer stew for 30 minutes or until the vegetables and lentils are cooked and tender. Season with black pepper to taste.
Nutrition Facts : Calories 465.1 calories, Carbohydrate 57.3 g, Cholesterol 55.7 mg, Fat 13.9 g, Fiber 16.3 g, Protein 28.2 g, SaturatedFat 5.9 g, Sodium 1337.4 mg, Sugar 15.6 g
CREAMY ARTICHOKE, FRESH PEAS AND MINT SOUP
Steps:
- Separate the heart from the globe artichokes by snapping the leaves off. Once you get to the softer leaves cut the spear top off. Now you should be able to carefully scoop the choke out with a spoon.
- Break the fibrous part of the stem off, and with a sharp knife start cutting carefully around the heart, until all green hard parts have been cut off.
- Take 4 of the smaller artichokes and separate the hearts.
- The other 2 artichokes we just cut in half, take only the tough outer leaves off, and the hard part of the stem. Scoop carefully the choke out, and keep them aside in a bowl of water with 2 tbsp lemon juice.
- In a pan Saute the chopped onion, and once translucent pour in the vegetable stock. Add the artichoke hearts and bring to a nice simmer.
- Check with a knife or skewer if the hearts are softened (approx.15-20 min.), Than add the fresh peas, and a pinch of salt. Simmer for another few minutes, and let the stock cool down a little.
- Meanwhile put the olive oil in a skillet and add the whole clove of garlic. on Medium heat fry for about 3 minutes (until garlic starts lightly browning).
- Remove the clove of garlic from the pan.
- Add the artichoke halfs (dry first with paper towel), and brown them on both sides, approx. 3-5 minutes per side.
- Add the lemon juice, and cover, leave on low heat.
- Check after 5 minutes if the artichokes are tender. If not, leave them a little longer.
- By now your soup should be cooled down enough to blend. Add the fresh mint, and blend in a foodprocessor until nice and smooth.
- Reheat the soup, and season with salt and pepper.
- Serve the soup with two half's of the pan fried artichokes, a few mint leaves and chives.
Nutrition Facts : ServingSize 1 g, Calories 465.23 kcal, Carbohydrate 60.04 g, Protein 17.98 g, Fat 21.6 g, SaturatedFat 3.1 g, Sodium 1826.59 mg, Fiber 24.98 g, Sugar 13.48 g
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