Garlicky Leek and Artichoke Soup
30 minutes or fewer
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.
- 2 Tbs. olive oil
- 2 medium leeks, white parts chopped (2 cups)
- 9 cloves garlic, peeled
- 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. Add leeks and garlic, and sauté 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.
March 2010 p.52
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 Tbs. prepared pesto.