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4
personsEasy
Published 1997
Potatoes do marvelous things to such slow-cooked dishes as soups and stews. Acting like sponges, they draw flavor out of the other ingredients and concentrate it in themselves. In exchange, they give up some of their starch, which adds desirable density to a soup’s liquid or a stew’s juices. Here the artichoke, which can be rather a retiring vegetable if left to its own devices, finds its flavor broadcast boldly through the potato. If you like potatoes and you like artichokes, this soup can
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