Leek & Artichoke Soup
Submitted by Pat31
Spring artichoke hearts, tender leeks, and sweet peas simmer into light herbed soup brightened with mint, parsley, and a drizzle of Parmesan-topped olive oil.
YIELD
6 servingsPREP
15 minCOOK
30 minREADY
50 minThis soup is what spring tastes like when you bottle it up.
Trim fresh artichokes down to their tender hearts (keep them in lemon water so they don’t brown), then stew them gently with leeks, potato, lettuce, and fresh herbs until everything softens. Add peas and simmer until the artichokes are completely tender. You can leave it chunky or purée it smooth, but either way, serve it with a drizzle of good olive oil, freshly ground pepper, and a shower of grated Parmesan.
The combination of artichoke, mint, and parsley makes it taste green in the best possible way.
Pro Tips
- Keep trimmed artichokes in lemon water to prevent browning
- Remove the fuzzy choke from artichoke hearts before dicing
- Use only the white and light green parts of leeks (wash thoroughly)
- Add fresh herbs at the end if you want brighter flavor
Ingredients
Directions
Trim the artichokes.
Break off the tough outer leaves and slice off the top ⅔ 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 ½ 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.
Purée 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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