Artichoke Soup
- Total Time
- 1 hour 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 7tablespoons unsalted butter
- Sliced hearts from 5 large artichokes (leaves and choke discarded, stems peeled)
- 1medium leek, white-and-light-green part, sliced and rinsed
- 6garlic cloves, chopped
- ½cup sliced yellow onion
- 3shallots, sliced
- 8ounces Yukon Gold potatoes, peeled and sliced
- 12cups chicken or vegetable stock
- ½bay leaf
- 2sprigs thyme
- 4sprigs parsley
- ¼teaspoon cracked black peppercorns
- ½cup cream
- Salt to taste
Nutritional analysis per serving (8 servings)
325 calories; 20 grams fat; 11 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 2 grams dietary fiber; 9 grams sugars; 11 grams protein; 1085 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large pot, melt 3 tablespoons of the butter and cook the artichoke hearts, leek, garlic, onion and shallots until tender but not brown. Add the potatoes and stock. Tie up the bay leaf, thyme, parsley and peppercorns in cheesecloth and add to the pot. Simmer, uncovered, 1 hour.
- Step 2
Remove and discard the herbs. Purée the soup and pass it through a fine strainer. When ready to serve, heat the soup and whisk in the remaining butter and the cream. Season with salt and serve.
Private Notes
Comments
My shortcut was to use the bags of frozen artichoke hearts available at TJs - and probably elsewhere. Less of a loss of quality than canned and w no funky metallic/old canning juice flavor. Also, made a bit of Lemon Gremolata for garnish.
I made this with a canned rather than fresh artichoke hearts and used left over cooked potato but otherwise cooked as described here. This significantly reduced the cooking time and was delicious.
This is one of the best soups I’ve made and I make a lot of soups. I had six large globe artichokes and used all six. I steamed them first and then cut the hearts and tender parts of the stems in chunks. I also precooked the potatoes. This shortened the cooking time. I let everything simmer for closer to 30 minutes. I stopped at 8 cups of veggie stock. I think 12 cups would have been too much. Enjoy!
This was excellent. Made a half batch with leftover artichokes from a New Year’s Eve bagna cauda. Scraped the cooked leaves with a grapefruit spoon and used about 2 1/2 hearts. Puréed it in a Vitamix so I didn’t have to strain it, and didn’t add the cream or extra butter. Served with leftover baguette croutons. I will make this again.
My shortcut was to use the bags of frozen artichoke hearts available at TJs - and probably elsewhere. Less of a loss of quality than canned and w no funky metallic/old canning juice flavor. Also, made a bit of Lemon Gremolata for garnish.