Leek and Artichoke Soup

Preparation info

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Appears in

The Savory Way

The Savory Way

By Deborah Madison

Published 1990

  • About

This soup is light and thin, the greens muted, but it masks a much bigger flavor than appearances suggest. Serve it with a spoonful of fine olive oil laced into each bowl, freshly ground pepper, and a generous dusting of Parmigiano-Reggiano. Fresh chervil, finely chopped and added just before serving, is an excellent herbal garnish with these spring vegetables.

If you prefer creamy-textured soups, blend the mixture until smooth or leave it with some texture, as you like. Or blend ju