Artichoke, Romaine And Pea Soup

Recipe Ingredients

12		Baby artichokes
		Lemon juice - as needed
1/4 cup	59ml	Extra-virgin olive oil
1 cup	62g / 2.2oz	Spanish onion - peeled, chopped (medium)
1		Garlic clove - peeled, chopped
2 tablespoons	30ml	Chopped fresh Italian parsley
1 tablespoon	15ml	Idaho potato - peeled, diced fine (medium)
		Salt - to taste
6 cups	1422ml	Hot water
3		Romaine lettuce heads - well rinsed, and cut crosswise into 1" slices
3 cups	711ml	Shelled fresh or frozen peas
1/2 teaspoon	2.5ml	Chopped fresh mint - (to 1 tspn)
		Freshly-ground black pepper - to taste

Recipe Instructions

Trim artichoke tops and outer leaves, cut lengthwise into six wedges each. Soak artichoke wedges in 1 quart water and 1 tablespoon lemon juice for a half hour.

Warm 3 tablespoons oil in a soup pot over medium heat. Add onion, garlic and half the parsley. Saute for 2 to 3 minutes, until onion is translucent. Add potato and cook 10 minutes, stirring occasionally with a wooden spoon.

Drain artichokes and add to pot. Season with salt and cook for 5 minutes. Add the hot water, cover and simmer for 15 minutes. Add lettuce and peas and cook, covered, 15 minutes more.

Remove from heat and adjust seasonings. Garnish each serving with mint, black pepper and remaining parsley and olive oil.

Source:
"Lynn Thomas of the Food Forum BB at http://food.bb.prodigy.net/"

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.