Spanish Tomato-Artichoke Soup with Peas

Ingredients:

2 quarts vegetable stock

15 plum tomatoes, roughly chopped

1 large onion, roughly chopped

6 cloves garlic, minced

4 pinches saffron threads

1 dash cumin

2 teaspoons salt

2 teaspoons pepper

1 medium leek, washed and cut into thin rings

2 (12-ounce) jars artichokes, chopped

1 (16-ounce) bag frozen peas, thawed

1 red bell pepper, very finely chopped

½ cup sherry wine

2 tablespoons extra virgin olive oil

Preparation:

In a large pot, combine all ingredients except the leeks, ­artichokes, peas, red pepper, sherry, and extra virgin olive oil, and ­simmer for 20 minutes on medium heat.

Let cool slightly and then puree with an immersion blender or regular blender.

Return the puree to the heat, add the remaining ingredients, and simmer for an additional 5 to 7 minutes.

Garnish with a fresh splash of sherry and the extra virgin olive oil.

Serves: 6 to 10 as an appetizer or 4 to 6 servings as an entrée