I LOVE artichokes with all my heart. :)
So it's no wonder that on the first day of cold and drizzle, I had to bust out my famous Artichoke and Leek Soup.
I couldn't resist using my fancy pants new cutting board but my knife wielding skills are lessened by my injuries and I had to elicit help from Evan.
Artichoke and Leek Soup
3 small or 2 large leeks
3 golden potatoes
3 cloves of garlic
2 tbsp olive oil
1 12oz package of frozen or canned artichoke hears (NOT marinated)
salt and pepper
4 cups of vegetable broth
1/2 cup soy or almond milk (or half and half)
1) Chop off and discard dark green leek tops. Split remaining leeks down the middle and rinse out and dirt thoroughly.
2) Slice leeks into 1/4 inch pieces and mince garlic.
3) Scrub clean and dice potatoes into medium sized chunks.
4) In large soup pot, sweat leeks and garlic in olive oil over medium heat for 5 minutes.
5) Add potatoes and stir, cook for another 5 minutes.
6) Have your sous-kitty add in the broth and artichoke hearts.
7) Simmer for 15-20 minutes until potatoes are soft.
8) Puree in batches using a food processor or high-powered blender. HOT!!!
9) Return pureed soup to pot and stir in the milk.
10) Test for seasonings and add salt and pepper to your liking.
Extra milk/cream can be swirled on top as a pretty garnish, though I just went for some baby spinach instead.
It is ever so slightly green, which can be enhanced by adding some more of green part of the leek, or I may experiment with adding a swirl of spinach puree in next time too. It looks a bit like mashed potato soup and baby ... um, I am not going to finish that sentence.
But I promise it tastes good!!!
I also experimented with a nectarine cobbler of sorts but the improvised oat crust came out all kinds of wrong. Back to the drawing board for that one!