Cream of Artichoke Soup
Cream of Artichoke Soup is a luxurious and velvety soup that highlights the delicate, nutty flavor of fresh artichokes. Perfect as an elegant appetizer or a comforting main dish, this recipe starts with tender artichokes simmered in a rich base of sautéed onions, garlic, and your choice of chicken or vegetable stock. The mixture is blended to creamy perfection and finished with a generous splash of heavy cream for an irresistibly smooth texture. A squeeze of fresh lemon juice prevents the artichokes from browning, while garnishes like chopped parsley and optional parmesan cheese add a pop of freshness and savory depth. Ready in just over an hour, this soup is a delightful harmony of wholesome ingredients and sophisticated taste—a surefire way to impress at your next meal. Perfect for artichoke lovers and soup enthusiasts alike, this creamy artichoke soup is a must-try for your dinner rotation!
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Recipe Information
Ingredients
- 6 whole fresh artichokes
- 2 tablespoons lemon juice
- 3 tablespoons unsalted butter
- 1 large, diced yellow onion
- 3 cloves, minced garlic
- 4 cups chicken or vegetable stock
- 1 cup heavy cream
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 tablespoons, chopped (for garnish) fresh parsley
- 0.25 cup, grated (optional garnish) parmesan cheese
Instructions
Prepare the artichokes by trimming off the tough outer leaves and cutting off the top third of each artichoke. Remove the stems and scoop out the fuzzy choke from the center using a spoon. Cut the artichokes into quarters.
As you work, place the trimmed artichokes in a bowl of water with the lemon juice to prevent them from browning.
Heat the butter in a large, heavy-bottomed pot over medium heat. Add the diced onion and sauté until softened and translucent, about 5-6 minutes.
Add the minced garlic to the pot and cook for another minute, stirring constantly to avoid burning.
Drain the artichoke quarters and add them to the pot. Stir well to coat the artichokes in the butter, onions, and garlic.
Pour in the chicken or vegetable stock and bring the mixture to a gentle boil. Reduce the heat to low, cover, and simmer for 30 minutes, or until the artichokes are very tender.
Remove the pot from the heat and allow the soup to cool slightly. Then, use an immersion blender or a countertop blender to puree the soup until smooth (work in batches if using a countertop blender).
Stir in the heavy cream and return the soup to low heat. Warm through without bringing it to a boil.
Season the soup with salt and black pepper to taste. Adjust as necessary.
Ladle the soup into bowls and garnish each with chopped parsley and grated parmesan cheese, if desired. Serve immediately.
Nutrition Facts
Calories |
1734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.8 g | 163% | |
| Saturated Fat | 74.0 g | 370% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 355 mg | 118% | |
| Sodium | 6826 mg | 297% | |
| Total Carbohydrate | 108.5 g | 39% | |
| Dietary Fiber | 48.2 g | 172% | |
| Total Sugars | 15.7 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 696 mg | 54% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 3607 mg | 77% | |
*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.
