Leek-And-Artichoke Soup

chefs-mate chefs-mate 0 Comments
Servings: 1 cups Difficulty: Intermediate
Jump To Recipe Print Recipe
A vibrant, spring-inspired soup blending tender artichokes and sweet leeks with fresh herbs.
Leek-and-Artichoke Soup recipe image
Leek-and-Artichoke Soup recipe image
Print Recipe

Leek-And-Artichoke Soup

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 cups Calories: 11.8

Description

This bright and refreshing Leek-and-Artichoke Soup captures the essence of spring on a bowl. It combines the earthy sweetness of tender artichoke hearts and mild leeks with the fresh pop of mint, sorrel, and parsley. The addition of fresh peas and a small new potato provides body and texture, while extra-virgin olive oil adds a silky finish. It is light enough for a warm lunch yet comforting enough for a cooler evening. Perfect for vegetarians and those seeking a clean, garden-fresh meal. This soup can be served chunky for texture or pureed for a smooth, velvety consistency, making it versatile for any occasion.

Directions

  1. Prepare an acidulated water bath by mixing 1 cup of water with the juice of one lemon. This will prevent the artichokes from browning.
  2. 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 fuzzy chokes.
  3. Dice the trimmed artichoke hearts into small pieces and immediately place them in the acidulated water.
  4. In a large pot, warm 1 tablespoon of virgin olive oil over medium heat.
  5. Add the sliced leeks, drained artichokes, whole garlic cloves, quartered potato, sliced lettuce or sorrel, chopped parsley, and chopped mint to the pot.
  6. Season with salt and add 1/2 cup of water. Cover and stew gently until the vegetables begin to wilt, about 5 minutes.
  7. Add the peas and the remaining 5 cups of water.
  8. Bring the soup to a boil, then lower the heat to maintain a gentle simmer.
  9. Partially cover and simmer for 20 minutes, or until the artichokes and potatoes are tender when pierced with a fork.
  10. Taste the soup and adjust seasoning with more salt and freshly ground pepper if needed.
  11. Serve the soup either chunky or pureed until smooth, according to preference.
  12. Ladle into bowls and garnish with a drizzle of extra-virgin olive oil, a sprinkle of chervil or parsley, and freshly grated Parmigiano-Reggiano.

Nutrition Facts

Servings 1 cups

Amount Per Serving
Calories 11.8kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 20.0mg1%
Total Carbohydrate 2.5g1%
Dietary Fiber 1.4g6%
Sugars 0.1g
Protein 0.8g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: artichoke, leek, soup, vegetarian, spring, peas, herbs, mint, sorrel, potato, olive oil, garlic, chervil, parmesan, comfort food, healthy, easy, meal prep, light, garden
Recipe Card powered by WP Delicious