Making soup is so easy and this time of year is perfect for making large pots of soup and my secret is to make a batch over the weekend so my lunches for the week are sorted. Artichokes look amazing and were on sale at my local supermarket, so I decided to use them to make this light yet satisfying soup. Served with crusty bread, this is the perfect winter warmer.
- 2 tablespoons olive oil
- 4 globe artichoke hearts (this video may help), chopped
- 1 leek (white parts only), chopped
- 4 French shallots (or a small brown onion), finely chopped
- 3 cloves of garlic, crushed
- 3 large potatoes, peeled and cubed
- 1 handful of parsley, chopped
- 1 sprig thyme, leaves only
- 8 cups chicken style stock (vegetable will do fine)
- Salt and pepper to taste
- In a large saucepan, heat the olive oil before adding the artichoke, leek, shallots and garlic.
- Once the leeks are translucent, add the potato, stock, herbs, salt and pepper.
- Allow to simmer until the potato is very soft, approximately half an hour.
- Blend using a stick blender or by carefully pouring into a blender. If you don’t mind little bits in your soup you can serve immediately but if you want a soup with no bits, strain before serving.