The clear broth of this soup allows the green color of the artichokes and peas to really shine. Serve this in a shallow bowl with a good loaf of bread for a light meatless meal that celebrates the imminent arrival of spring.
Artichoke, Spring Pea and Mint Soup
Juice of 1/2 lemon
12 small artichokes
2 Tbs. unsalted butter
1 yellow onion, finely chopped
2 garlic cloves, minced
1/2 lb. (250 g) cremini mushrooms, thinly sliced
5 cups (40 fl. oz./1.25 l) vegetable broth
1 cup (5 oz./155 g) fresh peas
2 Tbs. chopped fresh mint
Salt and freshly ground pepper, to taste
Fill a bowl with water and add the lemon juice. Cut off the stem of each artichoke flush with the bottom. Snap off the outer leaves until you reach the tender inner leaves. Cut off the top one-third of each artichoke to remove the pointed tips. Quarter the artichoke lengthwise. Cut out the choke from each quarter. As you work, add the quarters to the lemon water.
In a large, heavy pot, melt the butter over medium heat. Add the onion and garlic and cook until translucent, about 5 minutes. Drain the artichoke quarters and add to the pan with the mushrooms. Stir to coat, and cook for 4 minutes. Add the broth and bring to a boil. Reduce the heat to low and simmer, uncovered, until the artichokes are tender but not mushy, about 10 minutes. Add the peas and cook for 3 minutes. Stir in the mint, season with salt and pepper and serve immediately. Serves 4 to 6.
Find more soup recipes for every season and occasion in our
cookbook Williams-Sonoma Soup of the Day, by Kate McMillan.