Leek and artichoke soup
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Leek and artichoke soup
  Artichoke    Soups    Vegetables    Vegetarian    Leeks  
Last updated 6/12/2012 1:00:56 AM. Recipe ID 24207. Report a problem with this recipe.
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      Title: Leek and artichoke soup
 Categories: Soups, Vegetables, Vegetarian
      Yield: 6 servings
      1 lg Artichoke; -=OR=-
      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 -=OR=-
      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
           -=OR=- a handful of
           - Sorrel leaves, sliced
      1 tb Chopped parsley
      2    Mint leaves; chopped
  5 1/2 c  Water
      1 lb Fresh peas; shucked, -=OR=-
      1 c  -Frozen peas

           Freshly ground pepper
           Chopped chervil
           -=OR=- Chopped Parsley
           Extra-virgin olive oil
           - 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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Recipe ID 24207 (Apr 03, 2005)

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