Artichoke and Potato Soup

Artichoke and Potato Soup

2

8 cups of vegetable broth

2 bay leaves

1 tablespoon peppercorns, freshly ground

1 cup white wine

2 preserved lemons, chopped

1 bunch of fresh thyme

1 clove garlic, pressed or minced

pinch of salt and pepper

8-10 artichokes, quartered

6 new potatoes, chopped

minced thyme for garnish

1. In a large pot combine first eight ingredients and bring to boil.

2. Add new potatoes and cook potatoes until a paring knife can be easily pushed through the potato.

3. Add the artichokes and simmer for 5 minutes.

4. Take an immersion blender and blend to desired consistency (I prefer it not completely blended).