Leek-and-artichoke soup

 
                          LEEK-AND-ARTICHOKE SOUP
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lg           Artichoke -- -ÿÿ
    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
                         -ÿÿ
    2       md           Leeks, white part only
                         - washed and sliced
    1       sm           New potato -- quartered
                         - and thinly sliced
    6                    Leaves butter lettuce
                         - sliced into 1/4" strips
                         -ÿÿa handful of
                         - Sorrel leaves, sliced
    1       tb           Chopped parsley
    2                    Mint leaves -- chopped
                         Salt
    5 1/2   c            Water
    1       lb           Fresh peas -- shucked, -ÿÿ
    1       c            -Frozen peas
                         -----GARNISHES-----
                         Freshly ground pepper
                         Chopped chervil
                         -ÿÿChopped 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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