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Name: Leek-And-Artichoke Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 lg Artichoke; -=OR=-; Salt; Chopped chervil; Extra-Virgin Olive Oil; 1 Lemon; 1 tb Chopped parsley; Black Pepper freshly ground; 1 tb Virgin olive oil; 5 1/2 c Water; 2 md Leeks, white part only; 2 Garlic; 1 c -Frozen peas; 1 sm New potato; quartered; 1 c Water; acidulated with; 6 Leaves butter lettuce; 2 Mint leaves; chopped; 1 lb Fresh peas; shucked, -=OR=-; 1 lg Leek; white part only -=OR=-; 2 md -Artichokes; Parmigiano-Reggiano

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INGREDIENTS

1 lg Artichoke; -=OR=-
Salt
Chopped chervil
Extra-Virgin Olive Oil
1 Lemon
1 tb Chopped parsley
Black Pepper ; freshly ground
1 tb Virgin olive oil
5 1/2 c Water
2 md Leeks, white part only
2 Garlic
1 c -Frozen peas
1 sm New potato; quartered
1 c Water; acidulated with
6 Leaves butter lettuce
2 Mint leaves; chopped
GARNISHES
1 lb Fresh peas; shucked, -=OR=-
1 lg Leek; white part only -=OR=-
2 md -Artichokes
Parmigiano-Reggiano

Servings

INSTRUCTIONS

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.

NOTES

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Leek-And-Artichoke Soup

1 lg Artichoke; -=OR=-
 Salt
 Chopped chervil
 Extra-Virgin Olive Oil
1 Lemon
1 tb Chopped parsley
 Black Pepper freshly ground
1 tb Virgin olive oil
5 1/2 c Water
2 md Leeks, white part only
2 Garlic
1 c -Frozen peas
1 sm New potato; quartered
1 c Water; acidulated with
6 Leaves butter lettuce
2 Mint leaves; chopped
 GARNISHES
1 lb Fresh peas; shucked, -=OR=-
1 lg Leek; white part only -=OR=-
2 md -Artichokes
 Parmigiano-Reggiano

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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Nutrition

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Serving Size: 1 Serving (225g)
Recipe Makes: 6 Servings

Calories: 63
Calories from Fat: 43 (68%)

Amt Per Serving		% DV

	Total Fat 4.7g	6 %
	Saturated Fat 1.8g	9 %
	Monounsaturated Fat 2.4g
	Polyunsanturated Fat 0.4g
Cholesterol 7.3mg		2 %
Sodium 132.7mg		5 %
Potassium 77.4mg		2 %
Total Carbohydrate 3.1g		1 %
	Dietary Fiber 1g	4 %
	Sugars, other 2.1g
Protein 3.7g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 63

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