Recipe: Artichoke-Leek Soup (blender or food processor)

ARTICHOKE-LEEK SOUP

3 medium leeks
1 tablespoon olive oil
2 medium cloves garlic, peeled and minced
2 tablespoons white rice
1 large baking potato, peeled and coarsely chopped
1 (14-ounce) can artichoke hearts, drained and halved
4 cups chicken broth
3/4 teaspoon ground cumin
1/4 teaspoon dried thyme, crumbled
1/8 teaspoon cayenne pepper
Freshly ground black pepper to taste
1 tablespoon lemon juice
1 tablespoon finely chopped parsley (or minced chives)
Croutons (for garnish, recipe follows)

Cut all but 2 inches of the dark green from the tops of the leeks. Split leeks down the center and wash well under cold running water to remove the grit. Slice thinly.

In a medium pan heat the oil over medium heat. Add the leeks and garlic; saute 5 minutes Stir in the rice and saute 3 minutes.

Add the potato, artichokes, broth, cumin, thyme and cayenne. Bring to a boil, reduce the heat to medium-low, cover and simmer 30 minutes.

Let the soup cool a few minutes before pureeing in several batches in a food processor or blender.

Pour back into the pan and season with several grindings black pepper, lemon juice, parsley or chives. Heat through.

CROUTONS:
The soup can be garnished with your favorite store-bought croutons. Or make your own: Cut 3 slices good-quality white bread, crusts removed, into 1/2-inch cubes. Combine 1 tablespoon olive oil and 2 clove pressed garlic; toss with the bread. Put into a small baking pan and bake in a preheated 375-degree F oven 10-15 minutes, stirring once, until golden.

Makes 4 servings
Source: The Wellness Lowfat Cookbook by the University of California at Berkeley