Artichoke Soup

Chef Marie

  • 1 teaspoon grape seed oil
  • 8 fresh large artichokes
  • 2 lemons
  • 3 leeks
  • 2 garlic cloves, minced
  • 5 cups vegetable stock
  • 2 large white potatoes, peeled, quartered
  • 1 bouquet garni
  • 4 to 6 tbsp. plain low-fat Greek Yogurt
  • 4 to 6 tbsp. ground flaxseeds
  • 4 to 6 tsp. freshly chopped chives
  • Salt and pepper to taste

    Prepare a pan with water, the juice of one lemon, a large pinch of salt, and bring to a simmer. Peel away the rough outer layers artichokes leaves and blanch them for 5 minutes. Strain and set aside for later use. Chop the artichokes and set aside. Using the white part of the leeks only; chopped, clean, pat dry them and set aside.

    Heat the oil in a large saucepan over medium high heat. Add the leeks and briefly sauté, do not brown. Add the artichokes, garlic, stock, potatoes, bouquet garni, juice of half a lemon, and bring to a boil. Reduce heat and continue to simmer for 40 to 45 minutes. Puree the soup with a hand blender. Season to taste and adjust with a little more lemon juice, if needed.

    Transfer to four soup bowl. Top each bowl with a tablespoon of low-fat Greek yogurt, a tablespoon of flaxseed, a teaspoon of chives, and serve immediately.

    Option: You may omit the low-fat Greek yogurt. You may also serve with a nice slice of country French or Italian bread.

Makes 4 to 6 servings