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Leek-and-artichoke soup

Yield: 6 Servings

Ingredients:

• 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

Instructions:

- sliced into 1/4" strips -=OR=- a handful of - Sorrel leaves sliced 1 tb Chopped parsley 2 Mint leaves; chopped Salt 5 1/2 c Water 1 lb Fresh peas; shucked -=OR=- 1 c -Frozen peas MMMMM-------------------------GARNISHES------------------------------ Freshly ground pepper Chopped chervil -=OR=- Chopped Parsley Extra-virgin olive oil Parmigiano-Reggiano - 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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