Wednesday, February 24, 2010

Artichoke, Leek & Potato Soup

Soup is one of those meals that JD really loves, so I'm always very encouraged to try new recipes.
This recipe was very easy because it required very little chopping or prep and had a delicious outcome - JD loved it!!

Vegetarian Times "Garlicky Leek & Artichoke Soup"
2 tbs olive oil
2 medium leeks (white parts - chopped) 2 cups
9 cloves garlic peeled
2 c. vegetable broth (I used bouillon cubes)
2 9.9oz. jars water-packed artichoke hearts, rinsed and drained
2 medium boiling potatoes, peeled and cut into 1" cubes
6 thyme sprigs
2 tsp. lemon juice
6 tbs. prepared basil pesto

1. Heat oil in large suacepan over medium heat. Add leeks and garlic, and saute 5 minutes, or until leeks are softned and translucent. Add broth, artichokes, potatoes, thyme and 2 cups water, bring to boil. Reduce heat to medium-low; season with s&p if desired; and simmer, partially covered, 20 to 25 minutes, or until potatoes and garlic are very tender.
2. Remove thyme sprigs, and strip remaining thyme leaves into soup pot. Transfer soup to blender (I used immersion blender) and blend until smooth. Return to pot and stir in lemon juice. Season with s&p if desired and dollop one tbs of pesto in each bowl.

1 comment:

  1. This sounds yummy. You have to try the cauliflower, potato, and cheese soup! It's one of my favs!

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