Monday, March 25, 2013

Zucchini Artichoke Soup

A couple lbs zucchini (4 medium) chopped into 1 inch pieces
1 large or 2 medium leeks washed and chopped into 1 inch pieces (I use just the white part of the leeks) 
Olive oil for sautéing veggies
2 tsps- 1 tbsp fresh or dried marjoram (depends how much you enjoy the flavor) 
1 15 oz can of water packed or 16 oz frozen artichoke
32 oz vegetable or chicken broth (I use water cause I can't tolerate the salt but it's much better tasting with broth)
 1-2 bay leaves
Salt and pepper to taste 
1 medium potato chopped into 1 inch pieces (optional. It thickens soup but so does artichoke. This is really personal preference, I have made it both ways)

 Heat olive oil in a pot on medium heat. Add chopped leeks and sauté until they start to become soft. About 4 minutes. Add chopped zucchini and potato and sauté for 5 more minutes. You don't want leeks to burn so if they start turning brown time to move to next step. 

Add broth or water, bay leaves, and marjoram. Bring to a boil then reduce heat to medium. The soup is done when zucchini and potato are soft but not soggy.
** It only takes about 20 minutes to cook so Add frozen artichokes after 15 minutes of cooking. 
** (If you are using frozen artichokes they need to be added to soup about 6 minutes before done. 
**If you are using canned artichokes, they will be added after soup is done.) 

Salt and pepper can be added while cooking or after pureeing soup. Remove bay leaves from soup. Remove soup from heat and pour contents into a blender adding canned artichokes. Purée until slightly lumpy. Season to taste. Be careful when blending hot soup. I usually blend it in two batches so it doesn't spill over the top of blend and burn me. Pour into bowls and enjoy!


No comments:

Post a Comment

Comments here