Leek-And-Artichoke Soup

50 minutes Prep: 15 minutes Cook: 30 minutes

82 calories per serving view nutrition facts

6 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

1	large	artichokes
1	cup	water	acidulated with the juice of 1 lemon
2	each	garlic cloves
1	tablespoon	olive oil, extra-virgin
1	large	leek	white part only, washed and sliced
1	small	new potatoes	quartered, and thinly sliced
6	leaves	butter lettuce	sliced into 1/4 inch strips
1	tablespoon	parsley leaves	chopped
2	each	mint leaves	chopped
1	x	salt
5 1/2	cups	water
1	pound	green peas	fresh, shucked

Garnishes
1	x	black pepper	freshly ground
1	x	chervil	chopped
1	x	olive oil, extra-virgin
1	x	parmesan, parmigiano-reggiano cheese, grated	grated

Directions

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.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 338g

Amount per Serving

Calories 82 25% of calories from fat

	% Daily Value*
Total Fat 2.0g	3%
Saturated Fat 0.0g	2%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 257mg	11%
Total Carbohydrate 12.0g	4%
Dietary Fiber 4.0g	18%
Sugars 4.0g
Protein 4.0g	8%