Artichoke and Green Garlic Soup with Nettle-Walnut Pesto Crostini


  • 2 medium lemons
  • 4 large artichokes
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, thinly sliced
  • 1 leek, white and pale green parts only, coarsely chopped
  • 4 heads green garlic,* toughest green part removed and coarsely chopped
  • 1 medium Yukon Gold potato, peeled and cut into 1-inch chunks
  • 4 cups chicken stock or low-sodium chicken broth
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • Description

    This Recipe Was Created By Chef Ryan Hardy Of The Little Nell In Aspen, Colorado. It's Part Of A Special Menu He Created For Epicurious's...

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