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December 24, 2015 / Chris Blum

Artichoke and Leek Soup

  
This is one of those creations that comes together when you clean out the freezer. Super simple and tasty.

Ingredients
1 bag of frozen, sliced leekd (1 lb)
2 bags of frozen arithcokes
1 TBSP butter
1 box chicken stock
Parmesean cheese for garnish
Salt and pepper

In a large stock pot over medium heat, add the frozen leeks and artichokes, cook until defrosted and most of the water is absorbed. Stir in the butter and stir to coat, cook for a few minutes until they start to brown. Add stock and cook for 15 minutes. Purée with an immersion blender or let cool and purée in a blender. Season with salt and pepper. Serve with a little parm cheese on top.

Serves 6 – 8.

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