---------- Recipe via Meal-Master (tm) v8.02
  
       Title: LEEK-AND-ARTICHOKE SOUP
  Categories: Soups, Vegetables
       Yield: 6 servings
  
       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
 
 ---------------------------------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.
  
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