Creamy Artichoke Green Chile Soup
Ingredients
- For the crispy artichoke bits:
- 16 ounces frozen artichoke hearts
- 1/4 cup extra-virgin olive oil
- Kosher salt, to taste
- For the soup:
- 8 ounces frozen 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 tablespoons extra-virgin olive oil
- Kosher salt, to taste
- Cracked black pepper, to taste
- 4 cups vegetable stock (homemade or Better Than Bouillon) or water
- 1/4 cup raw cashews
- 1 tablespoon freshly squeezed lemon juice (about ½ lemon)
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