Thanks to @SamWoulidge, I am currently reading Julie&Julia and loving it. While I loved the Meryl Streep incantation, in actuality, Julie Powell is deliciously dark, something the Nora Ephron version doesn’t quite capture.
Anyway, the following passage is one that rang true for me:
“I’m the kind of person who, when bored or unhappy, either drinks myself into oblivious or cooks very unhealthy things; Sally is the kind of person who, when bored or unhappy, goes jogging or cleans the bathroom with a toothbrush or matriculates in rabbinical school.”
I’ll give you one guess as to which one I am…
Thankfully, my house mate is much like Julie and I, it’s a match made in heaven because no house is complete without a pasta machine (hers) and an ice-cream machine (mine).
Anyway, we cooked dinner for some friends last week and here is the recipe for the artichoke and roasted garlic soup that we served.
1 clove garlic
2 T butter
1/2 T olive oil
1 leek (white part)
1 medium onion
1.5 L vegetable stock
Salt and pepper to taste
Willow Creek lemon oil
Preheat the oven to 200°C, wrap the clove of garlic in foil with a splash of olive oil and roast for 30 minutes or until soft.
In a heavy based pot, sauté the chopped leek, celery and onion in the butter, olive oil and a pinch of salt until translucent. Do not brown these ingredients.
Peel and dice the artichoke, remember to rub the pieces of artichoke heart with lemon so that they don’t discolour. Similarly, peel and dice the potato and add the vegetables to the pot. Cook for 5 minutes before adding in the vegetable stock. Bring to the boil and allow to simmer for 30 minutes before using a hand blender to blitz the contents to a smooth, creamy consistency.
Ladle into bowls and sprinkle with chopped chives and a cheffy drizzle of Willow Creek’s lemon infused olive oil.
We served home made pasta as the main so I didn’t serve this soup with bread but on any other occasion, I would be partial to a bit of heavy handed dunking.