1 sweet onion (like Vidalia), sliced
1 medium carrot, peeled and thinly sliced into rounds
1 tablespoon extra-virgin olive oil
11⁄2 cups water
1 cup vegetable broth
12 to 16 ounces artichoke hearts (halves or quarters), drained
1 large potato, scrubbed and cut into medium dice with skin on
1 leek, chopped
1 pound baby peas, fresh or frozen
Small bunch fennel fronds,* chopped
Salt and pepper (optional)
In a soup pot, sauté onion and carrot in olive oil over medium- high heat for 3 to 4 minutes, or until onion is lightly browned.
Add water and broth to the pot and bring to a boil.
Add artichokes, potato, and leek; cook for 10 more minutes.
Then add peas and fennel fronds and cook for another 10 minutes, stirring occasionally.
Remove from heat and add salt and pepper to taste. Serve with crusty bread.
*Fennel tops have a delicate anise flavor and can be used as an herb. In this recipe, you can use chopped fresh dill if you don’t have fennel.
The Blue Zones Kitchen fuses scientific reporting, National Geographic photography and 100 recipes that may help you live to 100. The Blue Zones’ food tradition is going the way of the dodo bird, thanks to the encroachment of the American Food Culture.Learn More