I did not know how much I loved crispy salami until I ate this soup. The quinoa, herbs and salami are the perfect marriage of flavors and textures. Stacy served this as the first course at our Earth day Dinner. It was a rainy spring day and this was just right.
Recipe below
Artichoke Soup with Crispy Salami and Lemon-Parsley Quinoa
Serves 4
For the soup:
2 (14-oz.) cans artichoke hearts, drained
2 cloves garlic, peeled and coarsely chopped
1 cup chicken stock
1 cup heavy cream
2 tsp fennel seeds
Salt and pepper
For the quinoa:
1/2 cup dried quinoa
1/3 cup chopped fresh parsley leaves
1 tsp. lemon zest (from about 1 lemon), plus 1 tbsp. fresh lemon juice
Extra-virgin olive oil
4 large thin slices genoa salami
Preheat the oven to 350º. In a medium saucepan, add the artichoke hearts, the garlic, half of the chicken stock and half of the cream; cook over medium heat until warmed through. Add the fennel seeds and season generously with salt and pepper; turn off the heat. Using a hand blender, puree the mixture until almost smooth. Gradually add more stock and cream as needed to achieve the consistency you want, continuing to puree with the blender until the soup is very smooth.
Place the salami slices on a rimmed baking sheet and cook until crispy all over and browned on the edges, about 10 minutes. Remove and drain on paper towels. Once cooled, roughly chop.
Cook the quinoa according to package directions, or a little less than suggested for a crunchier consistency. Transfer to a medium mixing bowl, then mix in the lemon zest and juice, parsley leaves, and salt, pepper and olive oil to taste.
Quickly reheat the soup if needed. Ladle into 4 bowls, and top each with a generous spoonful of the quinoa mixture. Sprinkle with the crispy salami.
that looks so delicious!
Looks amazinggggg!!!!
Looks delicious. Will try in the next few days.
I think I’m going to download and print the recipe to make this weekend…can’t wait!
This just made my mouth water! I’m definitely trying this ASAP. For leftovers, is it better to keep the soup, quinoa, and salami separate until you serve it, or do you put it all together in the fridge?
[...] you’re much less likely to fall prey to a guilt trip. That, and I was just too intrigued by a soup of artichokes to let the opportunity pass me [...]
It looks so yummy!
Love!
Looks delicious!
Unfortunately the recipe card for this one doesn’t seem to work.
Hi Julia –
It’s working on our end – maybe try disabling your pop up blocker?
If you’re still having trouble you can email me ans I’d be happy to send you the recipe.
Hi there,
I would LOVE to try this soup – however the recipe doesnt come up for me either (even if I allow pop-ups). Please would you email it to me.
Many thanks,
Keri
Keri + Julia I’m pasting in the recipe below!
Artichoke Soup with Crispy Salami and Lemon-Parsley Quinoa
Serves 4
For the soup:
2 (14-oz.) cans artichoke hearts, drained
2 cloves garlic, peeled and coarsely chopped
1 cup chicken stock
1 cup heavy cream
2 tsp fennel seeds
Salt and pepper
For the quinoa:
1/2 cup dried quinoa
1/3 cup chopped fresh parsley leaves
1 tsp. lemon zest (from about 1 lemon), plus 1 tbsp. fresh lemon juice
Extra-virgin olive oil
4 large thin slices genoa salami
Preheat the oven to 350º. In a medium saucepan, add the artichoke hearts, the garlic, half of the chicken stock and half of the cream; cook over medium heat until warmed through. Add the fennel seeds and season generously with salt and pepper; turn off the heat. Using a hand blender, puree the mixture until almost smooth. Gradually add more stock and cream as needed to achieve the consistency you want, continuing to puree with the blender until the soup is very smooth.
Place the salami slices on a rimmed baking sheet and cook until crispy all over and browned on the edges, about 10 minutes. Remove and drain on paper towels. Once cooled, roughly chop.
Cook the quinoa according to package directions, or a little less than suggested for a crunchier consistency. Transfer to a medium mixing bowl, then mix in the lemon zest and juice, parsley leaves, and salt, pepper and olive oil to taste.
Quickly reheat the soup if needed. Ladle into 4 bowls, and top each with a generous spoonful of the quinoa mixture. Sprinkle with the crispy salami.
[...] at least as much as possible). I figured soup is a good way to start and I have found a recipe here, which I couldn’t wait to try and one that I highly [...]
I would LOVE to know where your dishes are from! Anybody know??