Artichoke & Potato Leek Soup Recipe
SMOKED TROUT ROE, ARTICHOKE CHIPS, CRÈME FRAÎCHE
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Ingredients
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Soup Ingredients
Method
Soup Preparation
- 1
- 2
Cook the Potatoes and Artichokes
Add the diced potatoes and chopped artichoke hearts to the pot. Stir well to combine with the leeks.
- 3
Add Broth and Seasonings
Pour in the vegetable broth, and season with salt, black pepper, and thyme. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the potatoes are tender.
- 4
Blend the Soup
Remove the pot from the heat. Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend half of the soup and mix it back in.
- 5
Serve the Soup
Ladle the soup into bowls. Top each serving with a dollop of crème fraîche, a sprinkle of smoked trout roe, and garnish with artichoke chips.
