The most important recipe ingredient my mother ever gave me

My mom, Phyllis Lockwood, with her beloved "Candy"

My mom, Phyllis Lockwood, with her beloved "Candy"

With Mother’s Day almost upon us, I thought I would share what I consider to be the most important recipe ingredient my mother ever gave me. 

It’s GLUE. 

You might have figured out that I like acronyms (JOY: Just Open Yourself). 

When my mother passed away a few years ago, I got to thinking that the most authentic way I could honor her memory was to try to be more like her. 

When I asked myself what were the qualities I most admired in her, they came to me in a flash:  She was the most Grateful, Loving, Understanding and Easy-going person I have ever known. 

And so from then on, I have been working to mix in more GLUE to every relationship and situation.  It is the secret ingredient to a happier life. 

Here’s one of my mother’s favorite springtime soups.  If you’re cooking for your mom this Mother’s Day, this soup will be a big hit!  

Please use homemade chicken stock – it makes a huge difference.

Artichoke Soup

6 Artichokes

1 T Lemon Juice

 1 T Salt

3 T butter

1 Onion, finely chopped

2 T Flour

6 – 8 cups Chicken Stock (preferably homemade)

3 T Heavy Cream

Take off the leaves, stems and fuzzy chokes from the artichokes.  Add the hearts to a large pot of boiling water with the salt and lemon juice in it.  Cook until tender and drain. 

Melt the butter in a large pot.  Add the onion and cook for 2-3 minutes.  Stir in the flour and cook stirring often about 4 minutes.  Add the chicken stock and artichoke hearts.  Bring to a boil then reduce to a simmer for about 15-20 minutes. 

The soup can be made ahead at this point.  When re-heated, add the heavy cream and salt and pepper to taste.  I like to serve this with my Cheddar Stars (found in SALAD JOY).

In the kitchen with Mom, making happy memories

In the kitchen with Mom, making happy memories

What happy memories do you have about your mother?