Leek and Artichoke Soup

Name: Leek and Artichoke Soup
Yield: Makes 4 servings
Ingredients: 5½ cups water; salt; 2 mint leaves, chopped; 1 tablespoon chopped parsley; 6 leaves butter lettuce sliced into ¼-inch strips or a handful of sorrel leaves, sliced; 6 leaves butter lettuce sliced into ¼-inch strips or a handful of sorrel leaves, sliced; 1 small new potato, quartered and thinly sliced; 2 garlic cloves; freshly grated Parmigiano-Reggiano; extra-virgin olive oil; chopped chervil, if available, or chopped parsley; chopped chervil, if available, or chopped parsley; freshly ground pepper; 1 pound fresh peas, shucked or 1 cup frozen peas; 1 pound fresh peas, shucked or 1 cup frozen peas; 1 pound fresh peas, shucked or 1 cup frozen peas; 1 cup water acidulated with the juice of 1 lemon; 1 tablespoon virgin olive oil; 1 large or 2 medium-sized leeks, white part only, washed and sliced; 1 large or 2 medium-sized leeks, white part only, washed and sliced; 1 large or 2 medium-sized artichokes; 1 cup water acidulated with the juice of 1 lemon

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

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

Ingredients

Starter
Spring
Gluten-free
Vegetarian
Soup

Ingredients

Method