Artichoke, Romaine And Pea Soup

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Artichoke, Romaine And Pea Soup

 

12 baby artichokes

lemon juice as needed

1/4 cup extra-virgin olive oil

1 medium Spanish onion, peeled, chopped

1 garlic clove, peeled, chopped

2 tablespoons chopped fresh Italian parsley

1 medium potato, peeled, diced fine

Salt to taste

6 cups hot water

3 romaine lettuce heads, well rinsed and cut crosswise

into 1 " slices

3 cups shelled fresh or frozen peas

1/2 to 1 teaspoon chopped fresh mint

freshly-ground black pepper to taste

 

Trim artichoke tops and outer leaves, cut lengthwise

into six wedges each. Soak artichoke wedges in 1 quart

water and 1 tablespoon lemon juice for a half hour.

Warm 3 tablespoons oil in a soup pot over medium heat.

Add onion, garlic and half the parsley. Saute for 2 to

3 minutes, until onion is translucent. Add potato and

cook 10 minutes, stirring occasionally with a wooden

spoon.

Drain artichokes and add to pot. Season with salt and

cook for 5 minutes. Add the hot water, cover and

simmer for 15 minutes. Add lettuce and peas and cook,

covered, 15 minutes more.

Remove from heat and adjust seasonings. Garnish each

serving with mint, black pepper and remaining parsley

and olive oil.

serves 4 to 6.

 

 

 

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