Artichoke, Leek, Potato and Garlic Soup
447
Love artichoke? Love leek? Love Potato? Love Garlic? Or Love them all? You should try this soup, it was so quick and easy to make, and it was so smooth and creamy without any milk or cream; and the soup tastes very refreshing and light, enjoy this yummy and guilt-free recipe, it can be served warm, at room temperature or chilled!
Ingredients
| 2 | tablespoons |
canola oil
or any vegetable oil |
|
| 2 | each |
leeks
medium size, white parts only, chopped |
* |
| 10 | cloves |
garlic
peeled |
|
| 2 | cups |
stock
vegetable, prefer low-salt |
|
| 2 | cups |
artichoke hearts
jared, marinated, rinsed and drained |
* |
| 4 | small |
potatoes
peeled, and cut into 1 inch cubes, or 2 medium size |
|
| 6 | each |
thyme sprigs
|
* |
| 2 | teaspoons |
lemon juice
|
|
| 6 | tablespoons |
basil pesto
basil |
* |
Directions
Heat oil in large saucepan over medium heat.
Add leeks and garlic, and sauté 6 minutes, or until leeks are softened and translucent.
Stir in vegetable broth, artichoke hearts, potatoes, thyme and 2 cups of water, cover, and bring to a boil.
Reduce heat to medium-low, season with salt and pepper, and simmer, partially covered, 25 minutes, or until potatoes and garlic are very tender.
Remove thyme sprigs, transfer soup to blender, and blend until smooth.
Return to pot and stir in lemon juice. Season with salt and pepper.
Divide soup evenly into bowls, and garnish each serving with 1 tablespoon prepared basil pesto.
Serve warm or chilled.
