===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 08-19-27 (23 19)             Number: 398
From: MOUNTAIN MAMA #11 @5211*2    Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: Re: Artichokes 10/10           Conf: (37) Home Cooki
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MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Leek-and-Artichoke Soup
 Categories: Soups, Vegetables, Vegetarian, Madison
   Servings:  6

      1 lg Artichoke; -=OR=-
      2 md -Artichokes
      1 c  Water; acidulated with
           - the juice of
      1    Lemon
      2    Garlic cloves
      1 tb Virgin olive oil
      1 lg Leek; white part only -=OR=-
      2 md Leeks, white part only
           - washed and sliced
      1 sm New potato; quartered
           - and thinly sliced
      6    Leaves butter lettuce
           - sliced into 1/4" strips
           -=OR=- a handful of
           - Sorrel leaves, sliced
      1 tb Chopped parsley
      2    Mint leaves; chopped
           Salt
  5 1/2 c  Water
      1 lb Fresh peas; shucked, -=OR=-
      1 c  -Frozen peas

MMMMM----------------------------GARNISHES---------------------------------
           Freshly ground pepper
           Chopped chervil
           -=OR=- Chopped Parsley
           Extra-virgin olive oil
           Parmigiano-Reggiano
           - freshly grated

  Trim the artichokes. Break off the tough outer leaves and slice off the top
  2/3 of the remaining inner leaves. Trim the outsides, cut the artichokes in
  quarters and remove the chokes. Dice the trimmed hearts into small pieces.
  Put them in the acidulated water as you work. Keep the garlic cloves whole.
  Warm the olive oil and add the leeks, drained artichokes, garlic, potato,
  lettuce or sorrel, parsley and mint. Season with the salt, add 1/2 cup
  water and stew gently until the vegetables are wilted, about 5 minutes. Add
  the peas and the rest of the water. Bring to a boil, then lower the heat
  and simmer, partially covered, for 20 minutes or until the artichokes are
  cooked. Taste for salt. Puree the soup or leave it as is and serve with the
  freshly ground pepper, add a few good pinches of chervil or parsley, a
  spoonful of olive oil drizzled into each soup plate, and a dusting of
  cheese.

  DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

MMMMM


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