Potato Artichoke Soup with Olive Tapenade on Crustini

Happy meals at the ShugaShack last night! Just kidding. Not really. Happy doesn't even describe how pleased I was with the out come of last night's dinner.

I've been really stretching my culinary brain lately. This is because I've been too cheap/lazy to go to the store. For the past few days, when it came time for dinner, I would get my backpack, grab my keys to my car with no gas in it, hug VegKid, kiss BandMan, walk outside, and then change my mind about going. It's not like it's far (less than 2 miles), it's just don't like driving my car (can someone put a basket on my bike?), I don't like putting gas in it,  and I don't like going to the grocery store when I am hungry (because I spend too much and I'm kinda cheap, remember?). Also, the band is playing out of town this weekend, so I really don't wanna go buy a shit ton of food that I won't be able to eat because I'll be too busy pretending to be Janis Joplin.

Anyway, if anyone else would have looked in my fridge/pantry yesterday evening, they would have seen some cool condiments and no real ingredients to make a dinner. But, I saw a beautiful, holy-shit-if-there's-no-cream-in-this-then-how-did-it-get-so-creamy, soup with a simple and tangy olive tapenade.  Tapenades are good snacks to keep handy. They doesn't take very much effort to throw together, and you can pretty much use whatever ingredients you want. In this tapenade, I used half pitted kalamata olives and half green olives stuffed with garlic bottled in chardonnay. 

Serve this with a salad, and BOOM! You gotta happy meal. 

1 tbsp vegan butter
1 tbsp olive oil
1 onion, chopped

1 tbsp balsamic vinegar
3 garlic minced, chopped
1 tsp parsley
1 1/2 lbs yukon gold potatoes, chopped
15 oz can artichoke hearts, chopped
4 cups vegetable broth
2 cups water

salt and pepper, to taste

1 c olives, finely chopped
2 garlic cloves, minced
1 tbsp olive oil

1/4 baguette, sliced into crustinis

1 whole garlic clove
olive oil
  1. Preheat your broiler on low.
  2. Heat butter and oil until melty, then add in the chopped onion and sprinkle with balsamic vinegar, salt, and pepper. Cook until onions have softened. Toss in the garlic and parsley.
  3. Add the potatoes and artichoke hearts to the pot and let the potatoes hang out for a sec so they have a sec to brown up on the edges a bit. Add broth and water; when you get a good boiling going, simmer down to a lower heat. Let cook for about 15-20 minutes.
  4. While you're soup is simmering, scrub the surface of each crustini with the garlic clove and then give it a brushing of olive oil. Toss them in the oven to brown up a bit but don't let them burn, or do, it's your call really.
  5. So you're soup is still simmering, the crustinis are toasting, now here's the hard part (heh!), mix the finely chopped olives, minced garlic, and olive oil together. There done!
  6. Pour some soup in a bowl, float a crustini or two on top, spoon some olive tapenade on the crustini. Stuff yo face.
Tapenade close-up. Eat this on everything.



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