Cream of artichoke soup
4 servings
60 minutes
Artichoke cream soup is an exquisite dish of European cuisine with a delicate, velvety texture and refined flavor featuring light nutty and herbal notes. Artichoke, a symbol of Mediterranean gastronomy, has long been used in French and Italian cooking, valued for its depth of flavor and health benefits. In this recipe, it pairs beautifully with leeks, potatoes, and spices to create a harmony of aromas. The broth enriches the soup's taste while the cream adds softness and a creamy consistency. This soup is often served as an elegant starter in restaurants or prepared for cozy home dinners. It is especially delightful with crispy croutons or fresh baguette that complement its rich flavor.
1
Cut the artichokes lengthwise into 4 parts and trim off all the old parts. Chop finely.
- Frozen artichoke hearts: 5 piece
2
Heat half of the butter in a pot and sauté the chopped artichokes, sliced leek, minced garlic, and shallot until soft, without letting them burn.
- Butter: 7 tablespoons
- Leek: 1 piece
- Garlic: 6 cloves
- Shallot: 35 g
3
Add peeled and diced potatoes and pour in the broth. Tie bay leaf, thyme, parsley, and black peppercorns in cheesecloth. Add to the pot. Bring to a boil, reduce heat, and simmer uncovered for 1 hour.
- Potato: 230 g
- Vegetable broth: 12 glasss
- Bay leaf: 0.5 piece
- Thyme: 2 stems
- Parsley: 4 stems
- Black peppercorns: 0.3 teaspoon
4
Remove the cheesecloth with spices, blend the soup with a blender. Before serving, heat it up, add the remaining butter, cream, and salt.
- Butter: 7 tablespoons
- Cream: 100 ml
- Salt: to taste
