Leek-and-artichoke soup
Yield: 6 servings
Ingredients:
- 1 lg Artichoke; -=OR=- - and thinly sliced
- 2 md -Artichokes 6 Leaves butter lettuce
- 1 c Water; acidulated with - sliced into 1/4" strips - the juice of -=OR=- a handful of
- 1 Lemon - Sorrel leaves sliced
- 2 Garlic cloves 1 tb Chopped parsley
- 1 tb Virgin olive oil 2 Mint leaves; chopped
- 1 lg Leek; white part only -=OR=- Salt
- 2 md Leeks white part only 5 1/2 c Water - washed and sliced 1 lb Fresh peas; shucked -=OR=-
- 1 sm New potato; quartered 1 c -Frozen peas
Instructions:
---------------------------------GARNISHES--------------------------------- Freshly ground pepper Extra-virgin olive oil Chopped chervil Parmigiano-Reggiano -=OR=- Chopped Parsley - 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. Deborah Madison Prodigy Guest Chefs Cookbook
