On the Matter of Soup

 

You might not think a bakery would be the place to get a cup of delicious soup, but this is no ordinary bakery. Kneaders Bakery and Cafe, which is a small chain with locations in the Intermountain West is celebrating its 25th anniversary. To mark it, they've released a cookbook of some of their most celebrated dishes, among them, the Artichoke and Portabella Soup. Founder Colleen Worthington stopped by Tonia's Kitchen to talk about the recipe, which she makes with sauteed vegetables and a cheese-based white sauce. Colleen told Tonia the soup checks all the boxes with it comes to flavor profiles, sweet, sour, bitter and salty.

When It Comes to Soup...

You might not think a bakery would be the place to get a cup of delicious soup, but this is no ordinary bakery. Kneaders Bakery and Cafe, which is a small chain with locations in the Intermountain West is celebrating its 25th anniversary. To mark it, they've released a cookbook of some of their most celebrated dishes, among them, the Artichoke and Portabella Soup. Founder Colleen Worthington stopped by Tonia's Kitchen to talk about the recipe, which she makes with sauteed vegetables and a cheese-based white sauce. Colleen told Tonia the soup checks all the boxes with it comes to flavor profiles, sweet, sour, bitter and salty.

Who Says Canned Vegetables Can't Be Gourmet?

  

We're talking about Roasted Artichoke Hearts, and you're going to love them!  Chef Billy from Restaurant Associates says it adds a whole different flavor to your pastas or salads. He told Tonia's Kitchen he takes a can of artichoke hearts, squeeze them dry and spray them with cooking spray, or add a drizzle of olive oil. Then bake in a 400-degree oven for about 30 minutes. You can toss them in your favorite pasta or salad, and Chef Billy says it adds a whole different dimension of flavor. These hearts are afire!

• 1 (15-ounce) can artichoke hearts, drained and patted dry
• 1 tablespoon olive oil
• 2 sprigs thyme, leaves stripped
• Sea salt and pepper, to taste
• 
  
• 1. Preheat the oven to 400 degrees.
  
  2. Toss the artichoke hearts with olive oil, thyme, salt and pepper. Lay cut side down onto a baking sheet lines with parchment paper.
  
  3. Bake for about 30 minutes, turning halfway through, until the artichokes are golden.
  
  4. Serve hot or at room temperature with an extra drizzle of good olive oil and a squeeze of lemon.