Leek-And-Artichoke Soup Recipe

Serves: 6
Keywords: Vegetarian, vegetarian, recipe, recipes, Leek-And-Artichoke Soup Recipe

Artichoke; -=OR=-

medium

Artichokes

Water; acidulated with the juice of

Lemon

Garlic cloves

Virgin olive oil

Leek; white part only -=OR=-

medium

Leeks, white part only washed and sliced

New potato; quartered and thinly sliced

Leaves butter lettuce sliced into 1/4" strips =OR=- a handful of

Sorrel leaves, sliced

Chopped parsley

Mint leaves; chopped

Salt

5 ½

Water

lb.

Fresh peas; shucked, -=OR=-

Frozen peas

Freshly ground pepper

Chopped chervil =OR=- 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.