Artichoke soup

Here is how you make Jereasulem Artichoke soup.

Dig the artichokes from your garden.  You know they are ready for digging because they have a yellow type sunflower.

Wash and scrub clean.

Fill a large roasting dish with artichokes.  Sprinkle sea salt and pepper and throw on some olive oil.  Quite a bit of olive oil...Roast until soft and some parts are crunchy.

Take two large onions and garlic bulbs (yes bulbs, not cloves :-)).  Cut and saute in a large soup dish in some of the oil extracted  from the roasting artichokes.

Place roasted artichokes in with the garlic and onions.  Cover with milk.  Boil.

Viola - artichoke soup.  Tastes nutty - like "single origin"  soup.

If you want to be fancy pancy and have guests, i'd probably put it through a sieve.  But personally I kind of like it "rustic".

Eat with sliced garlic sour dough bread - if you wanted to be real mothr earth, home made special edition brown bread would be good today.  But this weekend I left that step out.

Rustic autumn comfort food.

Unfortunately, artichokes in large quantities as I mentioned yesterday will make you fart.  Having googled why this is, health wise  there are quite good (as in probiotic stuff) why this is. That aside,  artichoke soup is a perhaps the coolest autumn soup in terms of taste, I reckon.

WARNING: it sometimes pays to remember that it is best to make in small batches.   Having reviewed the quantity of soup remaining in the fridge this morning, I think I made enough last night to feed a dinner party of 20 or so - becasue the soup is so naturally rich, I find you only need a small bowl to feel full.

Guess I'll be eating this soup for the next few days...and um therefore farting - this aspect not really being a big selling point of the soup eh?

looks deceptively plain and like porridge eh?

but this soup is
"the bomb"
for a true taste of autumn