Roman Goddess Soup with Frizzled Artichokes
Inspired by the Roman goddess Ceres, this healthy and plant-based soup has a vibrant green color and earthy flavor. The crispy frizzled artichokes add wonderful flavor and texture.
Ingredients
SOUP
- ¼ cup extra-virgin olive oil, plus more for drizzling
- 1 white onion, halved and thinly sliced
- 4 garlic cloves, finely chopped
- Kosher salt and freshly ground pepper
- 1 quart vegetable broth
- 1 pound broccoli, crowns chopped and stems peeled and sliced
- 2½ ounces baby spinach, (4 cups)
- 1 cup parsley leaves
- 1 cup basil leaves
- 3 scallions, chopped
- 1½ tablespoons fresh lemon juice
- ½ cup full-fat plain or vegan yogurt, plus more for serving
ARTICHOKES
- 8 baby artichokes
- Canola oil, for frying
- Finely grated zest of 1 lemon
- ¼ cup parsley leaves, finely chopped
- Hungarian paprika, for sprinkling
Instructions
Make the soup:
- In a large enameled cast-iron Dutch oven, heat the olive oil until shimmering. Add the onion and garlic and season with salt and pepper. Cook over medium heat, stirring occasionally, until softened and barely browned, 5 to 7 minutes. Add the broth and bring to a boil over high heat. Add the broccoli and a generous pinch of salt. Cover and simmer over medium heat until the broccoli is tender, about 10 minutes.
- Remove the Dutch oven from the heat and stir in the spinach. Working in batches if necessary, ladle the soup into a blender and add the parsley, basil and scallions; puree until very smooth. Return the soup to the Dutch oven and cook over medium heat, until steaming. Stir in the yogurt and lemon juice and season with salt and pepper.
Meanwhile, make the artichokes:
- Trim and discard the top 1/2 inch from the artichokes. Remove and discard any dark outer leaves and peel the stems. Using a large knife, very thinly slice the artichokes lengthwise.
- In a large enameled cast-iron braiser or Dutch oven, heat 1 inch of canola oil until shimmering. Line a large baking sheet with paper towels. In batches if necessary, fry the artichoke slices over medium-high heat, stirring occasionally, until browned and crisp, 4 to 5 minutes. Using a slotted spoon, transfer the frizzled artichokes to the prepared baking sheet to drain; sprinkle with salt.
- In a medium bowl, toss the frizzled artichokes with the lemon zest and parsley; season to taste with salt and pepper.
- Ladle the soup into bowls and top with the frizzled artichokes. Drizzle with olive oil, sprinkle with paprika, and serve, passing more yogurt at the table.
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