Cream of Artichoke Soup
A rich and flavorful cream of artichoke soup showcases the artichoke's natural essence in a simple preparation.
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Instructions
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Start boiling 1 inch water with lemon juice and a teaspoon of salt in a large pot with a tight-fitting lid.
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Trim artichokes by removing stems and thorns. Place them stem-side down in the boiling water, cover, reduce heat to medium-low, and cook for about 20 minutes until a leaf pulls out easily; then drain and rinse with cold water.
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Discard the very dark green outer leaves. Scrape the tender flesh from the remaining leaves into a blender, discarding the scraped leaves.
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Cut off any fibrous dark green parts from the artichoke hearts, then scrape out the fuzzy choke. Roughly chop the hearts and add them to the blender with the leaf flesh.
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In a medium saucepan, melt butter, add garlic, and cook for about 1 minute until fragrant. Transfer the cooked garlic to the blender.
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Add broth to the blender with the artichoke mixture and blend for at least 2 minutes until very smooth.
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Transfer the smooth artichoke puree to a large saucepan. Bring to a boil, reduce heat to a steady simmer, then stir in cream, salt, and pepper to taste, cooking just to heat the added cream.