Creamy Artichoke Soup
User Reviews
5
Creamy Artichoke Soup
Description
This Creamy Artichoke Soup begins with sautéed sweet onion and garlic cooked gently in olive oil and butter until translucent, which forms a flavorful base. Canned artichoke hearts are added and cooked further before adding vegetable stock, bringing the mixture to a simmer until the artichokes become very tender and begin to fall apart. The soup is then carefully blended until completely smooth for a luscious texture.
After blending, heavy cream and crème fraîche are stirred in to enrich the soup and provide a subtle tang. A final gentle simmer thickens the soup slightly and melds the ingredients. Seasoning with salt and freshly cracked black pepper balances the flavors, and if the soup tastes too salty from the brine, adding more cream or crème fraîche softens the taste.
It is served garnished with a grilled artichoke heart on top and a slice of toasted baguette, perfect for dipping or accompaniment. Lemon wedges allow diners to add a fresh spritz, brightening each serving.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter unsalted
- 1 onion diced, sweet
- 2 garlic minced, cloves
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper freshly cracked
- 2 artichoke hearts 14 ounce cans DeLallo Foods, in brine, drained and rinsed
- 3 cups vegetable stock low-sodium
- 1 ½ cups heavy cream
- ½ cup crème fraîche
- 1 baguette sliced and toasted, for serving
- 1 grilled artichoke hearts for garnish, jar DeLallo Foods
- lemon wedges, for spritzing
Instructions
- Heat a large pot over medium-low heat and add the olive oil and butter. Add the onions and garlic. Cook, stirring often, until the onions are translucent, about 6 to 8 minutes. Stir in the artichoke hearts and cook for another 5 minutes.
- Add the vegetable stock and bring the mixture to a boil. Reduce the heat and simmer the soup until the artichokes are very tender, about 15 to 20 minutes. They will begin to fall apart and almost melt into the soup.
- Very carefully transfer the soup to a blender (place a towel on top!) and blend until smooth. Pour the soup back into the pot.
- Stir the cream and crème fraiche into the soup. Bring the mixture to a simmer and let it cook for about 30 minutes – it will reduce a bit. Taste the soup and season it with more salt and pepper if needed. If it tastes too briney, you can stir in a bit more cream or crème fraiche (I’d go with ¼ cup).
- Serve the soup with a toast baguette slice on top. Add a grilled artichoke heart. Place a lemon wedge on the side for spritzing!
Notes
- Use fresh-cracked black pepper and adjust salt after blending for balanced seasoning.
- The soup can be smoothed using a blender with care; using a towel on top prevents splatters.
- Adding extra cream or crème fraîche can reduce any excessive briny punch from canned artichokes.
- Serve with toasted baguette slices for texture and grilled artichoke hearts for garnish and enhanced flavor.
User Reviews
Overall Rating
5
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