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Divine Kosher Cuisine: Catering to Family and Friends
by Rise' Routenberg, Barbara Wasser
Yield: 8 Servings


• 1 tablespoon extra virgin olive oil
• 4 cups artichoke hearts (fresh, frozen or canned in water), quartered
• 1 cup diced onion
• 1 cup chopped celery
• 2 garlic cloves, minced
• 3 cups peeled, chopped potatoes
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1 teaspoon dried oregano
• 4 cups vegetable broth
• 1/4 teaspoon salt
• 1/4 teaspoon pepper


1. Heat oil in soup pot and saute artichokes, onions and celery until onions are soft. Add garlic and cook 1 minute.

2. Stir in potatoes, bay leaf, thyme and oregano. Add broth and bring to boil.

3. Reduce heat and simmer until potatoes are tender, 20 to 25 minutes. Add salt and pepper.

4. Remove bay leaf and puree until smooth, return to pot and warm. Add additional broth if too thick.


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