Artichoke, Romaine And Pea Soup Recipe
- 12 x baby artichokes Lemon juice as needed
- 1/4 c. extra-virgin extra virgin olive oil
- 1 med Spanish onion peeled, minced
- 1 x garlic clove peeled, minced
- 2 Tbsp. minced fresh Italian parsley
- 1 med Idaho potato peeled, diced fine Salt to taste
- 6 c. warm water
- 3 x romaine lettuce heads well rinsed, and cut crosswise into 1" slices
- 3 c. shelled fresh or possibly frzn peas
- 1/2 tsp minced fresh mint - (to 1 tspn) Freshly-grnd black pepper to taste
- Trim artichoke tops and outer leaves, cut lengthwise into six wedges each.
- Soak artichoke wedges in 1 qt water and 1 Tbsp.
- lemon juice for a half hour.
- Hot 3 Tbsp.
- oil in a soup pot over medium heat.
- Add in onion, garlic and half the parsley.
- Saute/fry for 2 to 3 min, till onion is translucent/soft.
- Add in potato and cook 10 min, stirring occasionally with a wooden spoon.
- Drain artichokes and add in to pot.
- Season with salt and cook for 5 min.
- Add in the warm water, cover and simmer for 15 min.
- Add in lettuce and peas and cook, covered, 15 min more.
- Remove from heat and adjust seasonings.
- Garnish each serving with mint, black pepper and remaining parsley and extra virgin olive oil.
- This recipe yields 4 to 6 servings.
baby artichokes, extravirgin extra virgin olive oil, onion, garlic, fresh italian parsley, potato, warm water, well, shelled fresh, mint
Taken from cookeatshare.com/recipes/artichoke-romaine-and-pea-soup-69870 (may not work)