Artichoke Soup

5 from 1 vote

This is a silky, smooth artichoke soup that’s creamy, refreshing, and full of lemony hints. It’s simple to make, cozy yet also luxurious and elegant!

Recipe yields 4 servings (1 cup each)

Prep Time5

Cook Time25

Total Time30

Course: Soup

Keyword: Artichoke soup

Servings:

Calories: 192kcal

Author: Katia

Ingredients

2 Tablespoons (30 grams) butter (or olive oil)
½ onion, peeled and diced
1 leek, peeled and chopped
1 celery rib, chopped
1 large garlic cloves, minced
1 can artichoke hearts, drained
1 (250 grams) large potato, peeled and diced
2 ½ cup low sodium vegetable broth, use more if you prefer a thinner soup
¾ teaspoon fine salt
⅛ teaspoon black pepper, plus more to serve
⅓ cup (80 ml) low-fat cream (full-fat is fine too)
2 tablespoons lemon juice
1 heaped tablespoon chopped parsley, plus more to serve

Instructions

Mince the garlic, peel and dice the onion, the potato, and the leek. Cut the artichokes in half, 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, work in batches (it's still hot!), and don't over-blend (it's ok if the texture isn't 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, sprinkle with chopped parsley and freshly ground black pepper, and add 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.

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.

Nutrition