Lemon artichoke soup: A cure for the cold
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Once the mixture meets the heat, the sizzle is immediate. The heat and butter pull out even more of their essence, releasing scents both fragrant and soft. I stir, watching as the paste darkens slightly, intensifies, and sets the layered base of the soup in motion.
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Ryan Huddle
I always seem to have brown rice and a can of artichokes tucked away somewhere in the cabinet, a lemon or two piled in the citrus bowl on the counter, and a tub of miso waiting in the fridge. Because of that, after the vegetables saute, this soup almost makes itself.
I add a handful of the uncooked brown rice — it's better than pre-cooked because it gives me something to toast and turn nutty. Then, later, it absorbs flavors from the broth instead of simply swimming about, bland. Once I add the broth, the toasted rice is ready to take on new form, turning into something plump and substantial. But first, miso is added in — it's the magic hack. Its umami depth is more complex than mere salt, rounding everything out, and tricking my mouth into believing the soup's been simmering for hours instead of minutes. (More to come on miso in next week's
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Globe staff
After it simmers, and before I slurp away, I add a quick shower of fresh parsley for brightness, plus some puckery lemon juice. And I don't forget the lemon's zest, arguably more impactful than the juice itself.
Versions of this soup have always nourished me. The first bowl is packed with flavor, but the second — after a night in the fridge — is even better. The flavors get time to settle and intertwine, and the rice manages to absorb even more broth, turning the soup into more of a stew. Sometimes I add spinach or frozen peas, or stir in beaten eggs for something akin to
LEMON-ARTICHOKE SOUP WITH MISO & GINGER
Serves 6-8
SOUP INGREDIENTS
1 large white or yellow onion, peeled and cut into chunks
1 large carrot, peeled and cut into chunks
3 celery stalks, cut into chunks
1 4-inch piece of fresh ginger (2 ounces/60 grams), peeled and cut into chunks
6 cloves garlic, peeled
1/4 teaspoon ground turmeric (optional, for color)
4 tablespoons unsalted butter or olive oil
Salt and pepper, to taste
1 cup uncooked long grain rice (preferably brown), rinsed
1 tablespoon white miso paste
8 cups vegetable broth
1 (14-ounce) can quartered artichoke hearts in brine (not marinade), drained and roughly chopped
Zest and juice of 1 large lemon, or more to taste
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1/4 cup fresh parsley, finely chopped
SOUP INSTRUCTIONS
1.
In a food processor fitted with a steel blade, add the onion, carrots, celery, ginger, garlic, and turmeric, if using. Puree on high until the vegetables turn to paste, stopping to scrape down the sides of the bowl if needed.
2.
In a large pot, heat the butter or oil over medium heat. Once the butter has melted and begins to bubble, add the vegetable puree and a pinch of salt and pepper, and cook for about 10 to 15 minutes, stirring occasionally, until the vegetables soften and darken slightly, and most of the liquid has evaporated.
3.
Add the rice and toast, tossing frequently, until brown bits begin to accumulate on the bottom of the pan, about 5 minutes. Add the miso paste, breaking it up into the rice grains to incorporate. Add the broth, scraping off the bits on the bottom of the pan, then the artichokes. Bring the pot to a boil, then reduce the heat to a simmer. Let the soup continue to cook for another 20 to 30 minutes, or according to instructions on the rice package, until the rice is cooked through.
4.
Remove the lid and stir in the lemon zest, lemon juice, and parsley. Taste and adjust, adding more salt and pepper and lemon juice as desired.
Jerrelle Guy is the author of
a James Beard Award-nominated cookbook, and the creator of
, a newsletter exploring the intersection of cooking and spirituality. Her forthcoming cookbook, 'We Fancy: Weeknight Dinner Dressed Up,' reimagines the weeknight meal as an opportunity for creativity, gratitude, and mind-body connection.
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