Artichoke, Pea, and Leek Soup

From Swim Cafe

[Ed: Recipe #2 from our friends at Swim Cafe. When you’re stuck in the dismal dregs of winter, frozen artichokes and peas let you get a taste of what lies ahead. But, as owner Karen Gerod says, “This always tastes like spring to me – but if you can get fresh baby artichokes and fresh peas in the pod, that is pretty much the bomb!”

Ingredients

3 large leeks, scrubbed and sliced
2 packages frozen artichoke hearts (we use Trader Joes) sliced
2 packages frozen petit pois (TJ’s again)
1 pint veggie stock
8 tablespoons (1 stick) butter
1 cup heavy cream
4 mint leaves, minced fine
salt and lots of fresh ground pepper to taste

Preparation

Sweat the leeks in the butter. Add half the artichoke hearts, and cook 5 minutes. Add the veggie stock. At this point, use an immersion blender to puree, or puree in batches in a blender. Add the remaining artichoke hearts, peas, heavy cream, mint, salt, and pepper. Simmer another minute and serve.

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2 Responses to “Artichoke, Pea, and Leek Soup”

  1. zoezolbrod Says:

    This was a really excellent soup.

  2. And so, again, the end « Soup and Bread Says:

    […] for their ongoing support of Soup & Bread. Not only did Karen Gerod bring the cafe’s fab artichoke, leek, and pea soup this week, but over the last three months I’ve relied on Swim staffers Dianna Ryan and Ellyn […]

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