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Spring Vegetable Soup

Spring Vegetable Soup

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Servings: 46 servings
Course: Main Dish
Ingredients Equipment Method

Ingredients
  

Main Ingredients
  • 3 medium artichokes
  • 1 tbsp lemon juice 15 ml
  • 1 lb fresh peas weighed unshelled (455 g)
  • 1/3 cup extra virgin olive oil 80 ml
  • 1 tbsp garlic chopped fine 15 ml
  • 1 lb boiling potatoes peeled, washed, and cut into 1/4-inch (6 mm) slices (455 g)
  • Salt
  • Black pepper ground fresh from the mill
  • 3 tbsp parsley chopped very fine 45 ml
  • OPTIONAL: 1 slice per serving of toasted crusty bread lightly rubbed with garlic

Equipment

  • Pot

Method
 

  1. 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.
  2. Shell the peas. Strip the inner membranes from some of the pods for cooking.
  3. 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.
  4. 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.
  5. Drain and rinse the artichokes, add them with salt and pepper, and cook uncovered 3 to 4 minutes, stirring well.
  6. 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.
  7. Stir in the parsley right before turning off the heat. Ladle into bowls over the optional toast and serve promptly.

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