Laura Mariano
Cream of Artichoke Soup is a smooth and creamy soup made primarily from artichokes, typically blended with broth and cream. It often includes aromatics like onions and garlic, and sometimes potatoes to add thickness and texture. The flavor profile is usually rich, with a slight tanginess from the artichokes balanced by the creaminess of the base. It can be garnished with fresh herbs like parsley or a drizzle of olive oil, and is served warm as a comforting appetizer or light meal.
Ingredients:
- 2 tablespoons butter
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 cans (14 oz each) artichoke hearts, drained and chopped
- 4 cups vegetable or chicken broth
- 1 potato, peeled and diced
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley or chives, chopped (for garnish)
Instructions:
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant, about 5 minutes.
- Add Artichokes: Add the chopped artichoke hearts to the pot and cook for another 3-4 minutes, stirring occasionally.
- Simmer: Pour in the broth and add the diced potato. Bring the mixture to a boil, then reduce heat to low and simmer, covered, until the potatoes are tender, about 15-20 minutes.
- Blend: Using an immersion blender directly in the pot, or working in batches with a regular blender, puree the soup until smooth and creamy.
- Add Cream: Stir in the heavy cream and heat gently until warmed through. Be careful not to boil once the cream is added.
- Season and Serve: Season with salt and pepper to taste. Ladle the soup into bowls and garnish with chopped parsley or chives.
- Enjoy: Serve hot as an appetizer or light meal. You can accompany it with crusty bread or a salad for a complete meal.
