Ingredients
For vegetable stock
- 1 leek, halved lengthwise
- 1 large onion
- 3 large carrots
- 3 celery ribs with leaves
- 4 flat-leaf parsley sprigs
- 6 cups water
For porcini
- 1/2 oz dried porcini mushrooms (1/2 cup)
- 1 garlic clove
- 1 fresh thyme sprig
- 1 tablespoon unsalted butter
For fried artichokes and soup
- 1 lemon, halved
- 3 large artichokes (2 lb total)
- About 1 1/2 cups extra-virgin olive oil for frying
- 1/4 cup all-purpose flour
- 1/2 russet (baking) potato
- 1 1/2 tablespoons chopped scallion
- 2 tablespoons unsalted butter
- 3 oz fresh soft goat cheese (optional)
Description
The Combination Of Nutty Artichokes And Dried Porcini Mushrooms Gives This Voluptuous Soup A Woodsy Depth.
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