This recipe comes from Vegetarian Times. With a few changes, this soup has made it into our “have to have it again” meal rotation list. It’s hard to believe something so quick and easy to prepare could be so delicious but boy is it ever!
The changes I made included omitting oil and lemon (because I made a strong oil and lemon flavored basil pesto), adding less garlic and pureeing only 2/3 of the mixture to leave a bit of the “meat” of the soup whole.
Also, I made one batch with jarred artichokes and one with frozen. It was unanimous that the frozen version was a bit more tasty. The vinegar in the jarred artichokes left a slightly bitter taste. Make sure to rinse off the marinade!
- 2 Tbs. olive oil (optional, I did not use any oil)
- 2 medium leeks, white parts chopped (2 cups)
- 9 cloves garlic, peeled (I used 6 large pieces)
- 2 cups reduced-sodium vegetable broth
- 2 9.9-oz. jars water-packed artichoke hearts, rinsed and drained (2 cups) or 1 10-oz. pkg. frozen artichoke hearts, thawed
- 2 medium boiling potatoes, peeled and cut into 1-inch pieces (¾ cup)
- 6 fresh thyme sprigs
- 2 tsp. lemon juice
- 6 Tbs. prepared basil pesto
1. Heat oil in large saucepan over medium heat or, as I did, add water. Add leeks and garlic, and saute 5 minutes, or until leeks are softened and translucent. Add broth, artichokes, potatoes, thyme, and 2 cups water; cover, and bring to a boil. Reduce heat to medium-low; season with salt and pepper, if desired; and simmer, partially covered, 20 to 25 minutes or until potatoes and garlic are very tender(each of my versions took 45-50 minutes to cook) Remove thyme sprigs, and strip remaining thyme leaves into soup pot (I striped the thyme before putting it into the pot).Transfer soup to blender, food processor or vitamix, and blend until smooth. Return to pot and stir in lemon juice (optional). Season with salt and pepper, if desired. Ladle soup into bowls, and garnish each serving with 1 Tbs. prepared pesto.
What is your favorite artichoke recipe? Leave a comment…or a recipe!