Saturday, November 20, 2010

Cream of Artichoke and Leek soup

3 whole artichokes
2 leeks, finely chopped
1 tablespoon Olive oil
4 cups chicken broth
1 cup water
2 cups milk
salt and pepper to taste

1.In a steamer or in a colander over boiling water, steam artichokes 45 minutes, until tender.
2.While artichokes are steaming, heat oil in a large pot over medium heat. Saute 1 leek in oil until translucent. Saute additional leek and with the water pour in broth and cook 30 minutes.
3.Scrape the flesh from each artichoke leaf and place in the pan with the leeks. Scrape the prickly choke away from the heart of the artichokes, chop the hearts and add to the leek mixture. Return to medium heat and stir to combine. Slowly stir in milk, but do not boil. Season with salt and pepper. Serve hot.

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