Artichoke Leek Soup
This recipe can be served as a smooth puree or a chunky vegetable soup. Either way, artichokes and leeks are an excellent combination.
An immersion blender is the ideal cooking tool for pureeing hot soup right in the sauce pot. If you don’t have an immersion blender, you can pour the hot soup into a food processor or blender.
If you use a blender, be sure to remove the center cup from the lid, as built-up heat can cause the cover to blow off during blending. Hold a clean folded kitchen towel over the cover of the blender before blending the hot soup, to avoid hot soup from splashing out of the cover.
Canned artichokes can have a tangy flavor. If you don’t care for this taste, you can remove the artichoke hearts from their cans, place them in a small bowl and soak them in water for about 30 minutes. This will help to remove the tangy flavor.
- 1 tablespoon extra virgin olive oil
- 2 leeks, white part only, cut into 1-inch rounds and well rinsed
- 3 cloves garlic, chopped
- 1 can (14 ounces) artichoke hearts, chopped*
- 1½ cups vegetable stock
- ½ cup almond milk
- ½ teaspoon sea salt
- 1 teaspoon each freshly chopped parsley and oregano
- Heat the oil in a 2-quart saucepot over medium heat for 2 minutes.
- Sauté the leeks over medium heat for 3 minutes, or until they are limp and just starting to brown.
- Add the garlic and sauté for 1 minute.
- Add the remaining ingredients, and bring the soup to a boil over high heat. Lower to medium heat and simmer for 20 minutes.
- Serve immediately.
This recipe appears on page 89 of Recipes for Repair.
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