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1
Discard the toughest of the leaves from the leeks, then cut the tender white and palest green flesh into thin rounds.
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2
Rinse thoroughly under running water to remove any trapped grit, then add them to a heavy saucepan with the butter.
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3
Let them cook in the butter over low to medium heat for a good fifteen to twenty minutes, without letting them color, until they are soft enough to crush between your fingers.
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4
Once they have started to soften, you can finely slice the celery and add it to the pan, then peel and chop the artichokes and stir them in too.
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5
Cover the pot with a lid and let the vegetables sweat and soften without coloring, then pour in the stock or water and bring to a boil.
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6
Decrease the heat so that the soup bubbles gently and partially cover it with a lid.
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7
Cook for about twenty-five minutes, until the artichokes are very tender.
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8
Grind the coriander seeds to a fine powder with a pestle and mortar, then add the walnuts, mashing them briefly to a pulp.
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9
Peel the ginger and slice it thinly, then cut it into thin matchsticks.
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10
Warm the oil in a shallow pan, add the ginger, and fry for about thirty seconds, until it is golden and crisp.
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11
Toss in the crushed walnuts and coriander, let them sizzle briefly, then turn out onto paper towels.
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12
Blitz the soup in a blender or put it through a food mill, stir in the chopped parsley, and check the seasoning.
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13
The soup should be mild and almost nutty tasting.
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14
Ladle into bowls and top with the spice mix.
