This soup keeps the focus on a few spring vegetables: artichokes, peas, and potatoes, with olive oil and garlic underneath. Parsley goes in at the end, and it is served right away.
Ingredients
Equipment
Method
- Trim the artichokes, cut them in half lengthwise, and remove the choke and prickly inner leaves. Slice the halves as thinly as you can and keep the slices in water with lemon juice.
- Shell the peas. Strip the inner membranes from some of the pods for cooking.
- In a soup pot, sauté garlic in olive oil over medium-high until it turns a pale gold. Add the sliced potatoes, reduce heat to medium, cover, and cook about 10 minutes.
- Add the peas and prepared pods, stir 3 to 4 minutes to coat, then add enough water to cover. Cover and cook over medium-low for 20 minutes.
- Drain and rinse the artichokes, add them with salt and pepper, and cook uncovered 3 to 4 minutes, stirring well.
- Add enough water to cover, cover the pot, and keep the heat at medium-low. Cook until the artichokes are very tender, about 30 minutes or so.
- Stir in the parsley right before turning off the heat. Ladle into bowls over the optional toast and serve promptly.