Goldryn shook the damp out of her cloak as she entered the well lit common room of The Burly Earl. She was hungry and she ached from three days on the road. The last four hours in the cold rain didn’t help her mood either.
The fireplace was banked low, but the room was warm and the light from the fire cast a ruddy glow about the room as Goldryn made her way to an empty table next to the far wall.
Most of the tables were empty; it was still pretty early in the evening. It looked as if most if not all the visitors to The Burly Earl were local townfolk and this suited Goldryn just fine. She had seen her fair share of adventurers for the next tenday, at least.
As she continued to look about the room a young woman wearing an apron with her hair pulled back quickly approached carrying a pitcher and a board containing a loaf of fresh-baked bread.
“Welcome to The Burly Earl,” she said, placing the bread and pitcher down on the table. “I’m Dani.” the woman continued. “Tonight we have grilled dire boar tenderloin with roasted green vegetables or a delicious artichoke chowder, or will it just be a drink tonight?”, she inquired catching her breath.
Goldryn’s eyebrow slightly raised and the corners of her mouth turned up into a smile at the mention of artichoke chowder. As one who very rarely ate meat the idea of a hot bowl of a vegetable chowder thrilled her, especially at the end of a long wet road.
“Well, Dani,” Goldyn said, “tell me about the artichoke chowder.”
Dani’s eyes brightened a bit and a smile grew across her face. “Oh, you’ll love it!”, she exclaimed. “We take onion, celery, mushroom, garlic, and carrot, sautee them in oil until they get soft. We then add the vegetable stock with diced potatoes and bring it up to a boil. When it’s about ready we add coconut and almond milk with some sea salt and fresh pepper for seasoning. Everything comes together at the end to make a very soul-satisfying chowder.”
“I’ll take that with a glass of white wine,” Goldryn said with a smile. “Judging from your reaction I should be very happy with it.”
Artichoke Chowder Recipe
- 2 tbsp Olive oil
- 1 Onion Large, diced
- 2 cups Mushrooms Diced
- 3 stalks Celery Diced
- 1 Carrot Large, diced
- 1 tbsp Dried thyme
- 2 cloved Garlic Minced
- 4 cups Low sodium vegetable broth
- 1 Potato Diced
- 12 oz Artichoke hearts 1 can, rinsed and drained
- 13.5 oz Full fat coconut mile 1 can
- 1.25 cup Unsweetened non-dairy milk Your choice, we used Almond milk
- 1 tsp Sea salt To taste
- 1/2 bunch Parsley Fresh, chopped
- In a large pot heat oil at a medium high heat.
- Add onion and saute until soft and tender, about 5 minutes.
- Add mushrooms until slightly brown, about 5 minutes.
- Add carrots, celery, and thyme and saute until celery is tender, about 5 minutes.
- Add garlic and saute for about 1 minute.
- Add vegetable broth and bring it to a boil.
- Add potatoes and reduce to a simmer. Simmer for 12-15 minutes.
- Add artichokes, coconut milk, and almond milk (or other non-dairy milk of your choosing) and simmer for an additional 5 minutes.
- Season with salt and pepper to taste.