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Artichoke, Romaine And Pea Soup Recipe - Cooking Index

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Artichoke, Romaine And Pea Soup

Type: Vegetables
Courses: Soup
Serves: 4 people

Recipe Ingredients

12   Baby artichokes
  Lemon juice - as needed
1/4 cup 59mlExtra-virgin olive oil
1 cup 62g / 2.2ozSpanish onion - peeled, chopped (medium)
1   Garlic clove - peeled, chopped
2 tablespoons 30mlChopped fresh Italian parsley
1 tablespoon 15mlIdaho potato - peeled, diced fine (medium)
  Salt - to taste
6 cups 1422mlHot water
3   Romaine lettuce heads - well rinsed, and cut crosswise into 1" slices
3 cups 711mlShelled fresh or frozen peas
1/2 teaspoon 2.5mlChopped 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/"

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