Recipe - Leek And Artichoke Soup

1 lg Artichoke =OR= 2 medium
Artichokes
1 cup Water; acidulated with the
juice of
1 Lemon
2 Garlic cloves
1 tablespoon Virgin olive oil
1 lg Leek; white part only =OR
2 md Leeks; white part only,
washed and cut or sliced up
1 small New potato; quartered and
thinly cut or sliced up
6 Leaves butter lettuce;
cut or sliced up into 1/4" str
A handful of; Sorrel leaves,
slice
1 tablespoon Chopped parsley
2 Mint leaves; chopped
Salt
5 One half cup Water
1 pound Fresh peas; shucked =OR= 1
cup Frozen peas

GARNISHES
Freshly ground pepper
Chopped chervil =OR= Chopped
Parsle
Extravirgin olive oil
ParmigianoReggiano; 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 One half 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
Posted to MCRecipe Digest by Nancy Berry nlberry@prodigy.net on May 15,
1998