Creamy Artichoke Parmesan Soup
User Reviews
5
3 reviews
Excellent
Creamy Artichoke Parmesan Soup
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 1 lemon halved (half for serving)
- 4 Artichoke about 1 pound each, large
- 2 tbsp olive oil
- 3 potato peeled and cut into ½-inch pieces, Yukon gold variety
- 2 shallot diced, large
- 3 garlic minced, large cloves
- 1 cup white wine dry
- 4 cups chicken broth or vegetable broth for a vegetarian version
- 1 Parmesan rind + ½ cup of grated Parmesan, for garnish, large
- 3 thyme sprigs
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- ½ cup heavy cream
Instructions
- Fill a large bowl with ice water and squeeze the juice from half a lemon into it.
- Working with 1 artichoke at a time, snap off all the outer leaves. Using a sharp knife, trim the stem and base of the artichoke well and cut off the top two-thirds of the leaves.
- Scoop out the furry choke with a spoon. Rub the entire artichoke heart with the lemon half, then place into the ice water. Repeat with the remaining 3 artichokes. Cut the artichoke hearts into 1-inch pieces and return them to the water.
- Heat the olive oil in a large Dutch oven or heavy-bottomed soup pot over medium heat.
- Drain the artichoke pieces and pat them very dry. Place the artichokes, potatoes, and shallots, then cook, stirring occasionally, until the vegetables are lightly browned and barely tender, about 20 minutes. Add the minced garlic and cook for 1 minute, stirring constantly.
- Add the wine and cook until nearly evaporated, about 7 minutes. Add the chicken broth, Parmesan rind, and thyme sprig and bring it to a boil.
- Reduce the heat to medium-low, cover partially, and cook about 45 minutes, or until the veggies are very tender. Discard the thyme bundle and Parmesan rind.
- Pour the soup into a blender (or use an immersion blender) and blend until smooth and creamy.
- Pour back into the Dutch oven or soup pot. Taste and season with sea salt and freshly cracked pepper, to taste.
- Stir in the heavy cream. Ladle into serving bowls and serve with grated Parmesan cheese and remaining lemon half, cut into wedges. Serve immediately. Enjoy.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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