French Lemon Artichoke Soup

This lemony lip smacking mixture of artichokes, onions, celery, zucchini, and young potatoes is a delectable soup could be the Middle Eastern version of French ratatouille- same idea- different ingredients. Cooked until soft and blended, this thick"chamid" is often eaten over rice.

 

To make this dish a complete meal, just add 1 cup of cooked chick peas and eat over rice.

The very first time I tasted "chamid" was at my mother in law's house when I was first dating my husband. I was nineteen years old  and had never tasted anything like it. 

My husband- to- be's family was Middle Eastern  but cooked, what was to my palate, very unusual flavors. My husband's family lived in a Middle Eastern country that spoke French and ate many French dishes.   

My background was of Eastern European descent and my mother cooked with spices such as sweet paprika, onion powder and garlic powder as flavorings in her food. While my mother- in- law to be used lots of fresh garlic, fresh onions, ground cumin, fresh lemon juice and turmeric in her food. 

It was love at first bite for me. 

                                    

My mother- in- law origianlly made "Chamid " for a variety of reasons.

1. She was a new immigrant in the United States, had a big family to feed and had to really stretch a dollar. "Chamid" can be made rather frugally and satiate a large family.
2. It's healthy and loaded with vegetables, turmeric, garlic, and onions- all things that are full of antioxidants which are needed to boost the immune system. 
3. It just tastes so darn good. The lemony flavor and the bright yellow color are so inviting and delicious.  (I make my "chamid" vegetarian; My mother- in- law uses chicken stock as a base for her "chamid" )

So there you have it - a delicious, satisfying, health giving real food recipe that's frugal to boot. Eat it over cooked rice or cooked quinoa and add chick peas if you want to serve as a meal. 

Ingredients; 
3 cloves of fresh garlic, chopped fine or pressed.
2 onions, diced
5 stalks of celery ,diced
2 potatoes,  diced ( any kind)
1/2 zucchini , sliced in thin half moon 
1/2 bag of frozen artichokes ( Trader Joe's or any brand)
Vegetable broth for sautéing 
1 teaspoon Turmeric- so healthy for you and adds the beautiful color 
Salt and pepper to taste ( after you add the broth- you may not need salt) 
1/2 cup  freshly squeezed lemon juice
2 cups water 
3 cups vegetable broth 
Optional: Add cooked cooked chickpeas to make this a complete meal
Beware: Turmeric stains. Do not get it on a tablecloth or your clothes.

Directions: Sautee the garlic, onions, and celery in a little vegetable broth until translucent. Add the potatoes, zucchini, and frozen artichokes and continue to sautee for about 5 minutes. Add the water, broth, turmeric, salt, pepper and 1/2 cup of freshly squeezed  lemon juice. Cover and cook ( stirring frequently)on low covered until all vegetables are soft ( stir often) add a mixture of water and lemon if more liquid is needed. This makes a rich, but meager amount of soup. It is best eaten over rice like a stew.  
 We love it over a cup of cooked Jasmine Rice..

                          

May be shared on a few of the following    blog carnivals,  Food of the World for June and 

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