Monday, February 03, 2014

Artichoke and Leek Soup 洋蓟洋蒜苗汤

Are frozen artichokes as versatile as frozen peas and corn kernels as a freezer-staple? I say "Yes". Make Artichoke Pizza, include them in Parchment-Steamed or Baked Vegetables or cook Artichoke and Leek Soup.


The thought of artichoke soup usually brings me back to Duarte's Tavern, Pescadero, CA. Its artichoke soup is the best! Fresh and so flavorful. Not as if I have tried and tasted many artichoke soups from different eateries/restaurants to be able to say Duarte's is the best but IT IS.


Today I am making a homemade version that is worth making the effort because there is really not much effort to begin with. It is easy to prepare and full of flavor. Best of all, it looks creamy but is in fact a "cream-less" recipe.

Leek, Artichoke and Pea Soup 洋蒜苗洋蓟汤
adapted from Kahakai Kitchen.

Ingredients:
1 leek, cleaned thoroughly and sliced thinly
5-6 green onion bottoms white, sliced thinly (if not availablre, use 2 leeks instead of 1)
1-1.5 cups frozen peas, thawed
10 frozen artichoke hearts, thawed (4-5 to be pureed, 4-5 to be added whole*)
2 cups chicken stock or vegetarian option:mushrooms stock, veggie stock or water
1 cup water
Salt and pepper to taste




Directions: Saute leek and/or green onions till softened and tender. This takes about 10mins. Add chicken stock and allow the leeks to come to a boil. Add peas, and 4-5 artichoke, and water and allow to come to boil. Turn off heat and allow to cool. When slightly cool, use hand-blender and puree the soup. When soup is pureed, turn on heat again, add remaining 4-5 artichoke heart and allow to come to a boil. Stir gently. Salt and pepper to taste. Serve with dinner rolls.


*Note: As a personal preference, I added the artichoke hearts in two batches so that one can still bite on some whole artichoke hearts while enjoying the soup. You also notice some sauteed beech mushrooms toppings on the soup which is optional. I added them as I was cooking sauteed beech mushrooms with garlic in another pan and decided to give the artichoke soup a finishing touch with the mushrooms.

Sharing this with Souper Sunday and Hearth and Soul

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