Lemony Artichoke and Potato Soup |
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Prep Time: 60 Minutes Cook Time: 45 Minutes |
Ready In: 105 Minutes Servings: 6 |
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This is a rustic, garlicky, potato-thickened soup with fresh artichokes and lemon. A wonderful supper soup for a chilly evening. You CAN substitute canned or frozen artichoke hearts for fresh. Not quite the same, but still yummy. Ingredients:
2 lemons, halved (one cut into wedges) |
6 medium artichokes (or 6 large canned or frozen artichoke hearts) |
1/4 cup extra virgin olive oil (plus more for drizzling) |
1 head garlic, peeled and thinly sliced (1/2 cup) |
1 1/2 lbs yukon gold potatoes, peeled and cut into 1-inch cubes |
6 1/2 cups water |
2 tablespoons whole black peppercorns |
Directions:
1. Fill large bowl with water and squeeze the lemon halves into it. Working with one artichoke at a time, trim the base, removing the stem and trimming the tough outer leaves beneath the heart. Cut off the top 2/3 of the leaves, leaving only the heart. With a small spoon, scrape out the hairy choke. Submerge the trimmed artichoke in the lemon water. Repeat with the five remaining artichokes. Once the hearts have been trimmed, slice them 1/4 thick and return them to the lemon water.
2. In a large deep saucepan, heat the 1/4 cup olive oil. Add the garlic and cook over low heat until softened but not browned, about 5 minutes.
3. Drain the artichokes and add them to the sauce pan along with the potatoes, the 6 1/2 cups of water and a pinch of salt. Bring to boil.
4. Put the peppercorns in a teaball or tie them up in a piece of cheesecloth and immerse them in the soup.
5. Simmer until both the peppercorns and potatoes are tender, about 30 minutes. Discard the peppercorns.
6. Using a fork or potato masher, partially mash the potatoes to thicken the broth. Season the soup with salt. Ladle into bowls and drizzle with olive oil. Serve with the lemon wedges.
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