Ingredients:
\nFor the crispy artichoke bits:
\n 16 ouncesfrozen artichoke hearts
\n 1\/4 cupextra-virgin olive oil
\n Kosher salt, to taste
\nFor the soup:
\n 8 ouncesfrozen artichoke hearts
\n 1 large onion (about 12 ounces)
\n 3 garlic cloves
\n 1 medium Russet potato (about 10 ounces)
\n 2 poblano chiles (about 9 ounces)
\n 2 tablespoonsextra-virgin olive oil
\n Kosher salt, to taste
\n Cracked black pepper, to taste
\n 4 cupsvegetable stock (homemade or Better Than Bouillon) or water
\n 1\/4 cupraw cashews
\n 1 tablespoonfreshly squeezed lemon juice (about \u00bd lemon)<\/p>\n
Directions: <\/p>\n
Make the crispy artichoke bits: Heat the oven to 425\u00b0F. Thaw the 16 ounces frozen artichokes in a bowl of warm water. When they\u2019re no longer cold to the touch, about 10 minutes, drain, then roll them in a clean kitchen towel to dry well while you prep the vegetables for the soup.
\nSlice the onion in thick slices and lightly crush the garlic cloves with the side of your knife. Scrub the potato under running water, then slice it thinly. Rinse the slices well in a small bowl under running water to remove extra starch, then drain. Slice the poblano in half longways and scrape the core and stem out with your knife (don\u2019t worry about getting all the seeds).
\nUnroll the well-dried artichoke hearts onto your cutting board and slice longways into \u00bd-inch pieces. On a large sheet pan, toss the sliced artichokes with olive oil and a big pinch of salt. Roast in the oven till the edges are crispy, curling, and golden, about 20 minutes, tossing with a spatula halfway through. Sprinkle with a pinch of salt to taste and set aside till the soup is done.
\nMake the soup: Heat a large pot over medium heat and add olive oil. Add the onions and garlic and cook, stirring occasionally, until softened and golden at the edges, about 7 minutes. Add the poblanos, potatoes, remaining 8 ounces frozen artichoke hearts, a big pinch of salt, and a few grinds of black pepper. Cook, stirring occasionally, until the vegetables have softened and the pepper has brightened, about 4 minutes. Add the stock or water, turn up the heat slightly to bring to a boil, then reduce to simmer, uncovered, until the potatoes are tender when pierced with a knife, 10 minutes.
\nMake the cashew cream: Add the cashews, \u00bc cup water, a drizzle of olive oil, and a pinch of salt to a high-speed blender and blend until smooth and creamy. (Don\u2019t worry about any little bits of cashew on the sides of the blender\u2014they\u2019ll blend smooth when you add the rest of the soup.)
\nCarefully ladle the soup into the blender with the cashew cream. (If your blender is more than \u00be full, do this in two batches.) Remove the center of the lid to let steam escape, cover the open hole with a folded kitchen towel, and blend until very smooth.
\nLadle the soup into bowls. Squeeze the lemon juice over it all, adjust the salt to taste, and serve sprinkled with the crispy artichoke bits.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients: For the crispy artichoke bits: 16 ouncesfrozen artichoke hearts 1\/4 cupextra-virgin olive oil Kosher salt, to taste For the soup: 8 ouncesfrozen artichoke hearts 1 large onion (about 12 ounces) 3 garlic cloves 1 medium Russet potato (about 10 ounces) 2 poblano chiles (about 9 ounces) 2 tablespoonsextra-virgin olive oil Kosher salt, to taste… » read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,20],"tags":[],"class_list":["post-1847","post","type-post","status-publish","format-standard","hentry","category-recipes","category-u-s-recipes"],"_links":{"self":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1847","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=1847"}],"version-history":[{"count":0,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1847\/revisions"}],"wp:attachment":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=1847"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=1847"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=1847"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}