This is a silky and smooth artichoke soup that’s creamy, refreshing and full of lemon hints. It’s simple to make, cosy yet also luxurious and elegant!Recipe yields 4 servings (1 cup each)
Prep Time5 minutesmins
Cook Time25 minutesmins
Total Time30 minutesmins
Course: Soup
Keyword: Artichoke soup
Servings: 4
Calories: 192kcal
Author: Katia
Ingredients
2 Tablespoons(30 grams)butter (or olive oil)
½onion, peeled and diced
1leek, peeled and chopped
1celery rib, chopped
1large garlic cloves, minced
1 canartichoke hearts, drained
1(250 grams)large potato, peeled and diced
2 ½ cuplow sodium vegetable broth, use more if you prefer a thinner soup
¾ teaspoonfine salt
⅛ teaspoonblack pepper, plus more to serve
⅓ cup(80 ml)low-fat cream (full-fat is fine too)
2tablespoonslemon juice
1 heapedtablespoonchopped parsley, plus more to serve
Instructions
Mince the garlic, peel and dice the onion, the potato, and the leek. Cut the artichokes into halves, but reserve the petals from 1 artichoke heart for later.
Melt the butter in a large pot/Dutch oven over medium heat. Add onion, leek, celery, garlic, plus a pinch of salt and pepper. Sauté for 5 minutes, stirring occasionally.
Add potatoes, artichokes, broth, salt and pepper. Bring to the boil, reduce the heat to a simmer, cover with a lid and cook for about 15 minutes. Stir occasionally.
Stir in the cream, and cook for a few minutes. Turn the heat off and let it cool slightly.
Blend the soup quickly using a stand blender or hand blender. If you use a stand blender, be careful and make sure you work in batches (it's still hot!), and don't over blend (it's ok if the texture is not super smooth).
Return the soup to the pot, stir in the lemon juice, the parsley, and taste and adjust the consistency and the seasoning if needed.
Divide the soup into 4 bowls and serve with chopped parsley, freshly ground black pepper,and lemon wedges for extra lemon juice if desired. Don't forget crusty bread or crispy croutons!
Notes
Frozen artichokes: thaw them before adding them to the soup.Salt: the amount of salt the recipe calls for is intended for a low sodium vegetable broth. Adjust the seasoning at the end, especially if you use a regular broth. I wouldn't recommend using chicken or beef stock for this soup recipe, they can be a bit overpowering in this recipe.Artichoke soup leftovers: it keeps in the fridge in an airtight container for up to 3 days. To reheat, add a touch of water until it’s thinned to the desired consistency, then gently warm over medium-low heat or in your microwave.Nutrition facts: the nutrition values are for one serving and are based on an online nutrition calculator. It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.