Chilled Artichoke Soup
Elevate your summertime dining with this luxurious Chilled Artichoke Soup, a silky and refreshing dish perfect for warm-weather lunches or chic dinner parties. Crafted from fresh, tender artichokes, this creamy soup is infused with the rich flavors of sautéed garlic, sweet yellow onion, and a hint of zesty lemon juice for a balanced tang. The velvety texture comes from blending vegetable stock, heavy cream, and a touch of butter, while fresh parsley adds a vibrant herbal finish. Served cold and topped with an optional drizzle of olive oil or a dollop of crème fraîche, this soup is the ultimate indulgence for soup lovers seeking a cool twist on a classic. Ready in under an hour and perfect for make-ahead meal prep, it’s a sophisticated choice for any occasion.
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Recipe Information
Ingredients
- 4 pieces Fresh artichokes (medium-sized)
- 2 tablespoons Butter
- 1 cup Yellow onion, finely chopped
- 2 cloves Garlic, minced
- 4 cups Vegetable stock
- 1 cup Heavy cream
- 2 tablespoons Lemon juice, freshly squeezed
- 2 tablespoons Fresh parsley, chopped, plus extra for garnish
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper, freshly ground
Instructions
Begin by preparing the artichokes. Trim off the tough outer leaves and slice off the top inch of each artichoke. Cut each artichoke in half lengthwise and remove the fuzzy choke with a spoon. Set aside.
In a large pot, melt the butter over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes until softened and fragrant.
Add the prepared artichokes to the pot, followed by the vegetable stock. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 20 minutes or until the artichokes are tender.
Remove the pot from the heat and let it cool slightly. Using a blender or immersion blender, blend the soup until smooth and creamy. Note: If using a blender, work in batches and be cautious of the hot liquid.
Return the blended soup to the pot and stir in the heavy cream, lemon juice, parsley, salt, and pepper. Mix well to combine. Adjust seasoning to taste if necessary.
Chill the soup in the refrigerator for at least 2 hours or until completely cold.
Before serving, give the soup a good stir and ladle it into bowls. Garnish with a sprinkle of chopped parsley and, if desired, a drizzle of olive oil or a dollop of crème fraîche.
Serve cold and enjoy!
Nutrition Facts
Calories |
1685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.3 g | 144% | |
| Saturated Fat | 62.6 g | 313% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 5314 mg | 231% | |
| Total Carbohydrate | 129.1 g | 47% | |
| Dietary Fiber | 42.6 g | 152% | |
| Total Sugars | 25.4 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 430 mg | 33% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 3417 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
