Artichoke soup, its health benefits

Artichoke soup          serves 8

Ingredients

Artichoke hearts 5     butter 7 tbsp            leeks sliced 1        garlic 6 cloves

Shallots ½ cup`            potatoes peeled & diced 250gm     vegetable stock ½ cup

Bay leaf 1      thyme 2 sprigs       parsley 4 sprigs       black peppercorns ¼ tsp        

Cream ½ cup               salt

Method

Prepare the artichoke heart, by cutting lengthwise into quarters. With a small knife, remove the thistly choke & discard.

Cut the leaves from the heart. Cut/peel the tough skin of the stems & discard. Slice the hearts/ chop to a ¼” thickness.

In a large pot, melt ½ the butter & cook the artichoke hearts, leeks, garlic, shallots on medium heat till tender but not brown. Add potatoes & stock. Tie up the bay leaf, thyme, parsley & peppercorns in a cheesecloth & add to the pot. Increase heat to bring to a boil, then lower heat & continue to simmer uncovered for an hour.

Remove the herbs. Puree the soup & pass through a strainer. When ready to serve, heat the soup & whisk in the remaining butter & cream, season with salt & serve.

Benefits of artichoke- it is considered as a medicinal herb now, following the discovery of cynari, a bitter tasting compound found in the leaves that improves liver & gall bladder function, stimulates the secretion of digestive juices, especially bile & lowers blood cholesterol. The leaves are diuretic & help in digestion. They’re used in the treatment of chronic liver & gall bladder diseases, jaundice, hepatitis, arteriosclerosis & the early stages on late-onset diabetes. The leaves can be used fresh/ dried.