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1
Finely slice the white and palest green part of the leeks, wash thoroughly in plenty of running water, then drain.
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2
Melt the butter in a heavy-bottomed saucepan, add the sliced leeks, then let soften over low to medium heat for fifteen to twenty minutes.
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3
They need to remain green and white and shouldnt brown at all.
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4
I find the easiest way to achieve this is to place a round of wax paper on top of the leeks, followed by the pan lid.
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5
A regular stir will help.
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6
Rinse and coarsely chop the artichokes and add them to the leeks.
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7
Continue cooking for a few minutes, then add the bay leaves and stock or water, and bring to the boil.
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8
Decrease the heat so that the soup bubbles gently, partially covered.
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9
It will take about twenty-five minutes before the artichokes are tender.
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10
Blitz the soup in a blender until smooth.
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11
I should probably remind you not to overfill the blender container.
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12
Pour into a bowl.
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13
Make the spinach cream: Melt the butter in the artichoke pan and add the spinach.
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14
Turn it from time to time until it softens.
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15
Press the spinach against the side of the pan and drain off the liquid.
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16
Do this thoroughly.
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17
Transfer to a blender and add the creme fraiche, a tiny pinch of ground nutmeg, and a little salt and blitz.
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18
Warm the artichoke soup (it may be hot enough already if you have worked quickly), spoon into soup bowls, then add a couple of spoonfuls of the spinach to each bowl and mix the two lightly together as you eat.
