Garlicky Leek and Artichoke Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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From Vegetarian Times - March 2010. A light artichoke soup gets a blast of flavor from a swirl of basil pesto. If the soup seems too thick when blended, simply add a little more water or broth to the mixture until desired consistency is achieved. Ingredients:
2 tablespoons olive oil |
2 medium leeks, white parts, chopped (2 cups) |
9 garlic cloves, peeled |
2 cups reduced-sodium vegetable broth |
2 (10 ounce) jars water-packed artichoke hearts, rinsed and drained |
2 medium potatoes, peeled and cut into 1 inch pieces (3/4 cup) |
6 sprigs fresh thyme |
2 teaspoons lemon juice |
6 tablespoons prepared basil pesto |
Directions:
1. Heat oil in large saucepan over medium heat. 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, 20-25 minutes, or until potatoes and garlic are very tender.
2. Remove thyme sprigs and strip remaining thyme leaves into soup pot. Transfer soup to blender or food processor and blend until smooth. Return to pot and stir in lemon juice. Season with salt and pepper, if desired. Ladle soup into bowls and garnish each serving with 1 tablespoons prepared pesto.
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