Home -> [Artichoke, Soups & Stews, Vegetables, Vegetarian] -> [Leek and artichoke soup Recipe]
 
 

Leek and artichoke soup
Artist: _
Categories: Artichoke, Soups & Stews, Vegetables, Vegetarian
Yield: 6
Rating: 0
Print Recipe
Favorites Add to Favorites
Ingredients:
1 largeArtichoke, -=OR=-
2 med-Artichokes
1 cupWater, acidulated with
- the juice of
1 Lemon
2 Garlic cloves
1 tbspVirgin olive oil
1 largeLeek, white part only -=OR=-
2 medLeeks, white part only
- washed and sliced
1 smallNew potato, quartered
- and thinly sliced
6 Leaves butter lettuce
- sliced into ? strips
-=OR=- a handful of
- Sorrel leaves, sliced
1 tbspChopped parsley
2 Mint leaves, chopped
Salt
5 1/2 cupWater
1 lbsFresh peas, shucked, -=OR=-
1 cup-Frozen peas
GARNISHES
Freshly ground pepper
Chopped chervil
-=OR=- Chopped Parsley
Extra-virgin olive oil
Parmigiano-Reggiano
- freshly grated
Procedures:
1Trim the artichokes.
2Break off the tough outer leaves and slice off the top 2/3 of the remaining inner leaves.
3Trim the outsides, cut the artichokes in quarters and remove the chokes.
4Dice the trimmed hearts into small pieces.
5Put them in the acidulated water as you work.
6Keep the garlic cloves whole.
7Warm the olive oil and add the leeks, drained artichokes, garlic, potato, lettuce or sorrel, parsley and mint.
8Season with the salt, add ?cup water and stew gently until the vegetables are wilted, about 5 minutes.
9Add the peas and the rest of the water.
10Bring to a boil, then lower the heat and simmer, partially covered, for 20 minutes or until the artichokes are cooked.
11Taste for salt.
12Puree the soup or leave it as is and serve with the freshly ground pepper, add a few good pinches of chervil or parsley, a spoonful of olive oil drizzled into each soup plate and a dusting of cheese.
13Deborah madison - prodigy guest chefs cookbook
 
 
 
 

Google