0:00
- I was getting ready, putting on my makeup, my war paint,
0:05
and my Aunt Peggy called and she said, "Are you busy?"
0:11
I said, "Well, I'm getting ready
0:12
to go in the kitchen and film."
0:14
And she said, "Well, that's why I'm calling you."
0:17
She said, "I want to tell you that this is the best cookbook
0:22
that you have ever come out with."
0:25
And I said, "Well, Aunt Peggy, that makes me so happy."
0:28
I said, "You wouldn't believe how happy that makes me."
0:31
Because Robert, my aunt Peggy, she's a straight shooter.
0:34
She calls it just the way she sees it
0:36
and I know she will never be a yes man to me,
0:40
that she'll speak her mind
0:42
and keep me on the straight and narrow.
0:46
It does, so I was just thrilled
0:49
that she had gotten her copy of the book and just loved it.
0:53
All right, let's get on with the hot stuff
0:59
and that's artichoke soup.
1:01
Now you can make this recipe as hard as you want to
1:04
or as easy as you want to.
1:06
I'm using a canned artichoke,
1:09
but if you want to cook off some artichokes
1:12
and go through that kind of work, you can.
1:14
But you know, I'm supposed to be coming up
1:17
with something easy for y'all.
1:20
So we're gonna start with our butter
1:24
and we're gonna saute our onions
1:27
in the butter, butter, butter.
1:29
Have you heard, Robert, that I like butter?
1:32
(Paula laughing) - Somewhere. (laughing)
1:37
- I do, I like butter.
1:39
All right, so I'm gonna saute our onions.
1:43
And this is super simple,
1:46
not nearly as many ingredients as some soups can get, y'all.
1:52
I've got my chicken stock,
1:53
I've got a can of cream of mushroom soup.
1:56
I've got my half and half or heavy cream,
1:58
whatever you have on hand.
2:00
And then I got my artichokes.
2:02
So it's simple, simple, simple.
2:05
And I remember my children's father,
2:08
when I would make that artichoke dip
2:12
and he'd turn up his nose and he said, "Anybody that eats
2:16
artichokes outta choke." (laughing)
2:20
I can hear him saying that.
2:23
And their father is gone, we lost him.
2:30
Will this Christmas be two years, Eddie?
2:34
- Uh-huh. - Yeah, it'll be two years
2:36
this Christmas, time just flies.
2:41
- [Eddie] Actually, I think this is like the third year
2:44
because he died right before Christmas.
2:45
- He did, he died like around the 17th of December
2:48
or something like that.
2:51
Yeah, but he and my boys,
2:55
they were in a good place, you know?
2:59
Because they had gone a while
3:01
and not much of a relationship,
3:03
but I was happy that they were able to say goodbye
3:09
to their daddy without any regrets, you know?
3:12
That's always good. - Sounds very nice.
3:14
- Yeah, it's good when you have a little warning,
3:21
you know, that things are going south.
3:24
Why do they say that about the south?
3:26
Things are going south.
3:29
I don't like that term. (laughing)
3:33
We'll say things are going sideways, how about that?
3:38
All right, so I mean, we're there, y'all.
3:44
I'm gonna go ahead and add our artichokes.
3:48
And this is another one of those soups
3:49
where you can have it chunky or you can use your emulser
3:55
and have it real smooth.
4:02
I just wanna get those nice and hot.
4:07
I'm gonna add my cream of mushroom soup.
4:15
That comes out really clean.
4:18
Not much for me to scrape out of there.
4:30
I'm trying to stir this with my little spatula. (laughing)
4:33
It's taking me a minute.
4:45
Okie doke, now I'm gonna add my chicken stock.
4:54
You know, some soups, like my vegetable beef soup,
4:59
I mean, I'm looking at a half a day on that,
5:03
you know, if I'm doing it right.
5:05
But this one instead of a half a day, it takes 10 minutes.
5:12
So that already, to me, makes it taste better. (laughing)
5:18
Now I've got my heavy cream over here,
5:20
but I'm not gonna add it until right before it's ready,
5:28
right before it gets nice and hot.
5:31
And then I'll top it off with the cream and we'll taste.
5:37
I've added some of our heavy cream,
5:39
now I'm going to finish the rest.
5:41
It was like a total of 1/2 a cup of heavy cream.
5:48
So we just need to get that back hot.
5:54
(pepper grinder whirring)
5:55
Little pepper for the men folk.
6:02
You love the artichoke dip, don't you?
6:06
- Yeah. - So you'll eat artichokes.
6:08
Robert ain't so sure. (laughing)
6:12
- [Michael] I'll try it, I'm not sure about it.
6:13
- Okay, you're not sure either.
6:15
Okay, let me taste this and see if it needs any salt
6:20
and then I'll fix y'all up a taste if you're game.
6:34
It's really good if you like artichokes.
6:38
I think it's good. (Robert laughing)
6:39
(laughing) What y'all laughing about?
6:46
Okay, it does need some salt though.
6:50
Most everything needs a little salt
6:52
and I'll put a little bit-
6:54
- [Robert] Should we get tomato soup if we like tomatoes?
6:59
- I don't know if y'all heard what Robert just said.
7:03
He's got the softest voice.
7:04
He said, "The tomato soup is really good
7:07
if you like tomatoes." (laughing)
7:10
So the artichoke soup is really good
7:13
if you like artichokes.
7:19
Hey, y'all, it's Paula Deen.
7:20
Now, if you enjoyed this video, be sure to like it
7:24
and click the subscribe button as well as the notification
7:28
and bail to be alerted when I post a video.
7:32
Love and Best Dishes Y'all.
