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Leek-and-artichoke Soup

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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs Soups, Vegetables 6 Servings

INGREDIENTS

2 Artichokes
1 c Water, acidulated with
the juice of
1 Lemon
2 Garlic cloves
1 T Virgin olive oil
1 Leek, white part only -=OR=-
2 Leeks, white part only
washed and sliced
1 New potato, quartered
and thinly sliced
6 Leaves butter lettuce
sliced into 1/4" strips
=OR=- a handful of
Sorrel leaves sliced
1 T Chopped parsley
2 Mint leaves, chopped
Salt
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
Parmigiano-Reggiano
freshly grated

INSTRUCTIONS

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.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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