Thursday, March 25, 2010

Potato-Leek-Artichoke Soup

2 tbsp olive oil
1 Leek both white & green parts washed and chopped
1 clove Garlic chopped
3 small Potatoes, peeled and chopped
4-5 frozen (thawed) Artichokes I used grilled ones
1 litre veg stock
Black pepper
Sour Cream or fresh cream for garnish
Heat olive oil in a pot and add the leeks and the garlic and stir. Now add the potatoes, stock, salt, and pepper cook cook until the vegetables are tender and then add the artichokes and cook for another 5 min.
Using a handheld blender puree the soup and serve hot with toasted rustic bread.


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