Artichoke Soup
Creamy artichoke soup with a hint of lemon
Ingredients
- 3 cups chopped baby artichokes or hearts
- 1 lemon
- 1/4 cup butter
- 1 onion diced
- 4 celery stalks diced
- 3 carrots diced
- 2 garlic cloves minced
- 3 cups vegetable broth
- 2 cups milk or cream
- 1 tsp salt
- 1/2 tsp pepper
- shaved parm for topping
Instructions
- If using canned or jarred artichokes, drain them. If using fresh, discard any tough outer leaves/stems and remove the heart/choke and cut up the usable parts into pieces. Place into water if not using right away so they don't brown.
- Heat the butter in a stock pot over medium heat. Add the garlic, onion, carrot and celery and cook until tender. Add the hearts and broth as well as the salt and pepper, reserving some pieces for garnish or texture if you want. Simmer for 10 minutes then transfer to a blender and blend until smooth.
- You can either serve as is, or put through a fine mesh strainer to remove any fibers. I did this because I wanted a fully smooth soup. Return soup to the pan and add the reserved hearts as well as the milk or cream. Heat until hot and add the lemon juice from the lemon and adjust salt/pepper as needed.
- Serve topped with shaved parmesan.
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