A refined and delicious artichoke soup is prepared from the hearts of fresh artichokes, leeks, shallots, potatoes, broth, some cream and herbs. It’s wonderfully rich, smooth and creamy.
Northern California’s misty coast is artichoke country. Just as you can find little holes in the walls serving up clam chowder in New England, you can sometimes find local diners selling delicious artichoke soup here.
I first discovered the taste of artichoke soup during my studies on frequent trips to Pescadero Beach. When I found this recipe in the New York Times, I couldn’t resist.
More creamy soups
- Vegan Creamy Mushroom Soup
- Creamy sweet potato soup
- crab bisque
- spinach creme soup
- Creamy tomato and white bean soup
From the editors of Simply Recipes
Artichoke Soup
The recipe can easily be halved. We do not recommend using frozen artichoke hearts in this soup, as frozen hearts are treated in an acidic solution, which changes the flavor of the soup.
Adapted from a recipe for artichoke soup from Ilo Restaurant in The New York Times, February 8, 2004.
ingredients
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hearts from 5 big artichokes (see How to cut an artichoke)
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5 tablespoon butterdivided
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1 Middle Leekwhite and light green parts only, sliced and rinsed (see cleaning leeks)
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6 cloves Garlic, chopped
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1/2 Cup chopped shallots (or yellow onion if shallots are not available)
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8th ounces Yukon Gold potatoespeeled and diced
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12 cups chicken broth (if cooking gluten free, use gluten free broth) or vegetable broth (for vegetarian option)
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1/2 bay Sheet
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2 branches thyme
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4 branches Parsely
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1/4 teaspoon cracked black peppercorns
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1/4 Cup cream
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kosher salt, taste
special equipment
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cheesecloth
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Fine mesh screen
method
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Prepare the artichoke hearts:
Peel the leaves around the artichokes until you get to the thistle thrush in the center.
(Note that we save most leaves to steam separately and eat dipped in melted butter or mayonnaise. Why waste perfect artichoke leaves?)
Use a small knife to remove and discard the portion of the thistle thrush. Cut or peel the tough outer skin of the stems and discard. You can leave an inch or two of the stem on the artichoke heart. You can throw away longer stems.
Slice or chop the hearts to an inch thick.
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Cook artichoke hearts, leeks, garlic, shallots in butter:
Melt the butter in a large, heavy-bottomed saucepan over medium-high heat. Add artichoke hearts, chopped leeks, garlic and shallots. Cook until tender but not brown.
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Add potatoes, broth, herbs, then let simmer:
Add the peeled potato cubes and the broth. Wrap the herbs (bay leaf, thyme, parsley) and peppercorns in cheesecloth and place in the saucepan. Increase the heat to bring the soup to a simmer, then lower the heat to maintain the simmer. Cook uncovered for 1 hour.
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Puree the soup, pass through a sieve:
After an hour, remove and discard the herbs. Puree the soup and strain through a fine sieve with a rubber spatula. At this point you can go ahead and refrigerate until ready to serve.
To serve, heat the soup and stir in the remaining butter and cream. Season with salt and serve.
| nutritional information (per serving) | |
|---|---|
| 275 | calories |
| 14g | Fat |
| 26g | carbohydrates |
| 11g | protein |
