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LEEK-AND-ARTICHOKE SOUP
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lg Artichoke -- -˙˙
2 md -Artichokes
1 c Water -- acidulated with
- the juice of
1 Lemon
2 Garlic cloves
1 tb Virgin olive oil
1 lg Leek -- white part only
-˙˙
2 md Leeks, white part only
- washed and sliced
1 sm New potato -- quartered
- and thinly sliced
6 Leaves butter lettuce
- sliced into 1/4" strips
-˙˙a handful of
- Sorrel leaves, sliced
1 tb Chopped parsley
2 Mint leaves -- chopped
Salt
5 1/2 c Water
1 lb Fresh peas -- shucked, -˙˙
1 c -Frozen peas
-----GARNISHES-----
Freshly ground pepper
Chopped chervil
-˙˙Chopped Parsley
Extra-virgin olive oil
Parmigiano-Reggiano
- freshly grated
TRIM THE ARTICHOKES. Break off the tough outer leaves
and slice off the top 2/3 of the remaining inner
leaves. Trim the outsides, cut the artichokes in
quarters and remove the chokes. Dice the trimmed
hearts into small pieces. Put them in the acidulated
water as you work. Keep the garlic cloves whole. Warm
the olive oil and add the leeks, drained artichokes,
garlic, potato, lettuce or sorrel, parsley and mint.
Season with the salt, add 1/2 cup water and stew
gently until the vegetables are wilted, about 5
minutes. Add the peas and the rest of the water. Bring
to a boil, then lower the heat and simmer, partially
covered, for 20 minutes or until the artichokes are
cooked. Taste for salt. Puree 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.
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