Provence Artichoke Soup
Immerse yourself in the rich, herbaceous flavors of Provence with this velvety Artichoke Soup, a dish that brings French countryside charm straight to your table. Made with tender artichoke hearts, a hint of zesty lemon, creamy Russet potatoes, and fragrant herbes de Provence, this soup is a soothing blend of earthy and aromatic ingredients. A splash of heavy cream adds a luxurious texture, while the garnish of fresh parsley amps up the freshness. Whether you use fresh or canned artichokes, this recipe is easy to follow and ready in just an hour, making it the perfect choice for an elegant starter or a comforting main course. Pair it with crusty artisan bread for a complete and satisfying meal that's both cozy and gourmet. Ideal for lovers of Mediterranean-inspired cuisine, this Provence Artichoke Soup is sure to be a showstopper!
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Recipe Information
Ingredients
- 4 fresh artichokes (or canned artichoke hearts, drained)
- 1 lemon
- 3 tablespoons olive oil
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 4 cups vegetable stock
- 1 large Russet potato, peeled and diced
- 1 teaspoon dried thyme
- 1 teaspoon herbes de Provence
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
If using fresh artichokes, trim the tough outer leaves, cut off the top third of each artichoke, and remove the fuzzy choke. Slice the hearts into quarters and place them in a bowl of water with the lemon juice to prevent discoloration. If using canned artichoke hearts, skip this step.
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until soft and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the artichoke hearts (drained, if using canned), diced potato, thyme, herbes de Provence, salt, and black pepper to the pot. Stir to combine all the ingredients.
Pour in the vegetable stock, bring to a boil, then reduce the heat to a simmer. Cover and cook for 25 minutes, or until the potato and artichokes are tender.
Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth, then return it to the pot.
Stir in the heavy cream and adjust seasoning with additional salt and pepper, if needed. Heat the soup gently on low, ensuring it does not boil.
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm with crusty bread on the side.
Nutrition Facts
Calories |
2071 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.6 g | 169% | |
| Saturated Fat | 56.2 g | 281% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 5176 mg | 225% | |
| Total Carbohydrate | 181.4 g | 66% | |
| Dietary Fiber | 47.9 g | 171% | |
| Total Sugars | 26.0 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 405 mg | 31% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 4594 mg | 98% | |
*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.
