A Perfect winter‘s Sunday

Today is a perfect winter ‘s Sunday. Frost has turned our Garden into a pale fairy tale winter landscape, glittering in the pale morning sun. Perfect day for going on a long walk, frozen ground rustling under our feet, our spirits high and happy. Only to return tired, happy and hungry to a hot steaming soup, thick with pieces of intensely flavoured winter vegetables, eaten with large chunks of crusty bread, mountains of grated cheese, lifted by just a hint of fruity olive oil. Eaten by the family by a warming fire, children chatting, husband content: a family bliss.

That WOULD be a perfect Sunday, if the eldest son was not sleeping in the middle of the day, tired from staying at friends, the youngest son was hiding behind closed curtains to see the computer screen better, the husband did not HATE walking and all of them did not dislike soup…
Surely you, my kind readers are much better people than they and here is my greatest winter soup. Just for you…

15 small Artichokes
1 Lemon
3 small red onions, diced
2 cloves Garlic, minced or very finely diced
2 small dried chillies, crumbled
3 sticks of thyme
Butter
Olive oil
Chicken or vegetable stock
Thick crust white bread, or baguette
Dried tomatoes, chopped finely
Parmesan cheese, grated

Prepare the Artichoke by removing the tough outer leaves and cutting them in eighths. Palce in a bowl with water and some lemon to prevent them from turning brown.
Heat the olive oil and the butter in a heavy saucepan and fry the onion untill it turns slightly brown. Add the garlic and the artichokes. Fry for 5-10 minutes. Add the chilli and thyme.

Heat the stock and add enough to cover the artichokes. Simmer until they are tender. In a Blender (Themomix, if you are lucky enough to own one) briefly pulse to chop the artichokes, but don’t puree them. Add more stock if the soup becomes to stiff. (It should be thick).
Toast the bread on both sides and rub with garlic. Spread the sun dried tomatoes over the toast.
Ladle in soup in bowls, place crostini on top, sprinkle with Parmesan and add some extra vergine olive oil.

Next week it’s back to Motor mania: I´ll be going off to Senegal, Africa.
To go racing.
On a modern race track.
In a Porsche 993.
A “modern” car.
It’s crazy.
You’ll hear all about it.
Love your Sunday

5 Comments

  1. Arneyb says:

    Dear Gaby,
    If your family is just that ungrateful, cook somewhere else, or throw them out of the house for some hours and invite more grateful guests. I would love to taste and appreciate your cooking arts (if it wasnt that far away).
    I am currently sitting in my hotel room in Las Vegas and I am wondering if I would drive to the racetrack…. But 200 bucks for 5 rounds …. NO ! If it was 5 rounds Nordschleife it would make a deal.
    Good Luck in Dakar, and as you know: 993 rules ! Specially the one you are going to drive.

  2. Alex says:

    Sometime I regret that I’m living 200km away from you and being not able to swing by just for soup.
    I’ll keep my fingers crossed for Dakar, you’ll enjoy the 993!

    Best regards

    Alex

  3. Arneyb:Las Vegas???? Wow. Go to the track!!!!
    Alex: move here!! Closer to NOS anyway!!!!

  4. brett says:

    I live 20,000 km away and would like to swing by for soup! Looking forward to the 993 tales.

  5. DB says:

    Hmmm… Looks delicious… How did Dakar turn out?

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