I love soup. I also love artichokes, leeks and garlic. So when I saw this recipe in Vegetarian Times as part of a veggie seder plate I knew it must be made. For me this soup delivered. I thought of it as an artichoke dip that you eat with a spoon and without all the fat. I had some whole wheat pitas laying around that I spiced up and put in the oven and it was a good accompaniment. I think Richard's yummy homemade bread would also be delish with it. I changed the recipe a tad and this is what I ended up with.
2 T. olive oil
2 med leeks, white parts chopped (approx 2 - 2 1/2 cups)
9 cloves garlic, peeled
3 c. vegetable broth
2 14 oz cans water-packed artichoke hearts, rinsed and drained
1 med boiling potatoes, peeled and cut into 1" pieces (3/4 c.)
sprinkle each dried thyme and basil (recipe called for fresh thyme, mine died)
2 t. lemon juice
salt & pepper to taste
Heat oil in large saucepan over medium heat. Add leeks and garlic, and saute 5 mins or until leeks are softened and translucent. Add broth, artichokes, potatoes, thyme and basil; cover and bring to a boil. Reduce heat to medium low. Season with salt and pepper. Simmer covered 20 - 25 mins or until potatoes and garlic are very tender. Blend all ingredients and stir in lemon juice. I garnished with a little red pepper for kick. The recipe calls for a garnish of a little pesto drizzled into the soup.
*****I JUST DISCOVERED WHILE REWRITING THIS RECIPE THAT I WAS SUPPOSED TO ADD 2 CUPS OF WATER TO THE BROTH, ARTICHOKES, ETC. NO WONDER MY SOUP WAS SO THICK. YOU DO AS YOU PLEASE. :D
4 comments:
Whelp, I know what's on my menu next week. Now I just have to decide if I want to add the extra 2 cups of water or not. . .
Maybe wait until it's made and add a little at a time? Or add veggie broth instead (since the water won't have time to cook into the flavor of the food) after it's done?
We made this tonight. It's great, but once again it reinforces my need for an immersion blender.
I put about a cup and a half of the water in it, and also added a bay leaf, because I can't not add the Turkish bay leaves I got from Penzey's spices to any soups I make.
I also garnished with Spicy Garlic Sauce. Almost like a spicy substitute for the pesto.
I made this for a recent dinner party--I like to serve the soup course in coffee mugs so we can stand around the island and eat soup while I put finishing touches on dinner.
This was so quick and simple to make. Oh, so rich and tangy and added elegance to our casual consumption.
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