Archive for the "LUNCH" Category

Chef in Lake Tahoe. Personal Chef Service.



  • 1 tablespoons olive oil
  • 1 small onion, chopped
  • 3 cloves of garlic, chopped
  • 1 can of artichokes
  • 5 cups of veggie stock, divided
  • 1 bay leaf
  • 1 can of Cannellini beans
  • 1 cup of baby kale
  • 1 teaspoon fresh thyme
  • salt & pepper to taste
  • zest of 1 lemon


  1. In a medium size pot, add olive oil, onions and stirring occasionally, until onion is translucent on medium heat for about 3 min. Add garlic and saute for 1 min making sure not to brown the garlic. Add artichokes, 1 cup stock and remove soup from heat.
  2. Puree soup with a food processor, blend till creamy and smooth. Return back to the pot adding 4 cups of stock, bay leaf, Cannellini beans, baby kale, thyme, salt and pepper, simmer on low for about 30 minutes.
  3. Right before serving add lemon zest and enjoy!