- Artichoke peelings and stems
- Water
- Olive Oil
- Salt
- Optionally, serrano ham in small strips or bread croutons.
Boil the leftovers from peeling the artichokes long enough so that they are tender. Blend with a blender and remove any fibres with a strainer. Add salt to taste. (Fry the serrano ham in a bit of olive oil so that it becomes crispy.)
Serve the soup in a bowl with a swirl of olive oil and the Serrano ham or croutons on top.
Marta Giralt Pujol