Soups & Stewscountryliving
Creamy Artichoke Soup
Peak artichoke season means using them in every way possible, including a hearty soup.
👥 4 Servings⏱️ Prep & Cook: 1h 50m⏳ Prep: 50 min👤 Christopher Michel📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●baking sheet
- ●oven
- ●bowl
- ●dutch oven
- ●blender
- ●strainer
📝 Preparation Steps
1
Preheat oven to 350°F. Heat oil in a large pot over medium heat. Add 2 cloves garlic and cook until fragrant, 1 to ⏱️ 2 minutes. Remove from heat. Add bread and stir until coated. Transfer to a large rimmed baking sheet. Season with salt and pepper. Bake, stirring halfway through, until golden brown, 14 to ⏱️ 16 minutes. Cool completely.
garlic, chopped, divided6 cloves
2
Meanwhile, juice lemons into a bowl of water; add rinds to bowl. Working one at a time, trim artichoke stem, remove all leaves, and trim choke from artichoke. Quarter heart and place in lemon water. Repeat with remaining artichokes.
lemons2large artichokes, or equivalent frozen hearts (about 3 cups)4
3
Melt butter in a large Dutch oven or pot over medium-high heat. Add onion and artichoke hearts. Season with salt and pepper. Cook, stirring occasionally, until onion is translucent, 5 to ⏱️ 7 minutes. Add potatoes and remaining 4 cloves garlic. Season with salt and pepper. Cook until garlic is fragrant, 1 to ⏱️ 2 minutes. Add stock, bay leaves, and thyme and bring to a boil.
garlic, chopped, divided6 clovesbay leaves3
4
Reduce heat and simmer until vegetables are softened, ⏱️ 45 minutes to ⏱️ 1 hour. Discard bay leaves and thyme stems. Puree in batches, in a blender (or using an immersion blender directly in the pot). Strain through a fine strainer. Stir in cream. Serve warm or chilled, topped with croutons.
bay leaves3
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