Leek and artichoke Soup
Ingredients
- 1 large or 2 medium artichokes
- 1 cup water, acidulated with the juice of 1 lemon
- 2 garlic cloves
- 1 tb virgin olive oil
- 1 large or 2 medium leeks, white part only, washed and sliced
- 1 small new potato, quartered and thinly sliced
- 6 leaves butter lettuce, chiffonade or a handful of sorrel leaves, sliced
- 1 tb chopped parsley
- 2 mint leaves, chopped
- salt
- 5 1/2 cups water
- 1 pound fresh peas, or 1 c frozen peas
- freshly ground pepper
- chopped chervil or chopped parsley
- extra-virgin olive oil
- Parmigiano-Reggiano, freshly grated
Instructions
Yield: 6 servings. 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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