Creamy Artichoke Soup*
25min
If you’re looking for a delicious taste departure this winter, then try this Cream of Artichoke soup!
*Recipe adapted from Simply Recipes
Ingredients
- 2 large artichoke (hearts and petals)
- 2 medium potatoes, peeled and cut into pieces
- 3 large mushrooms white mushrooms (raw) — any type is fine
- 1 red onion
- 1 leek
- 1 shallot (raw), chopped
- 1 garlic clove, chopped
- 1 green onion, chopped
- Chopped chives
- Spring of parsley chopped
- 5 cup(s) chicken stock with 1 chicken bouillon cube (vegetable stock)
- 2 slices of bacon (raw)
- 3 bay leaves
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- Pinch salt and pepper to taste
- 1 cup, 2 % milk (soy, almond, rice or skim as alternatives work fine)
- 1 tablespoon butter
- 1 tablespoon, crème fraîche or fresh cream
- 1 squeeze lemon
Carolyn Moncel
Carolyn Davenport-Moncel is a digital media and communication consultant, author, mother, contrarian, book, music and reformed veggie lover and Founder and Souper-in-Chief at Simply Souperlicious, a platform devoted to helping fans "fall back in love with veggies" -- one local, seasonal, soup recipe at a time. Follow her veggie and soup journey on social media @simplysouperlicious.
- Prep 25min
- Cook80min
- Meal Time Lunch
- Serves 4
Instructions
- Bring chicken stock to a boil. Add bacon, balsamic vinegar, and bay leaves to the stock. Add salt and pepper to taste and cook for about 20 minutes.
- Peel back the artichoke petals until the hearts are exposed.
- Finely chop both the artichoke petals and hearts and place them in a bowl.
- Chop leeks, garlic, shallots, potatoes, and mushrooms.
- Heat butter in a pan, and add garlic, leeks, shallots, potatoes, and mushrooms. Cook for about 2 minutes
- Add chopped artichoke hearts to the pan mixture. Cook for another 2 minutes. Then, remove from the heat.
- Add vegetable mixture from the pan to the boiling chicken stock and continue cooking on low heat for 1 hour.
- Remove the bay leaves from the soup.
- Separate the chicken meat from the bone and re-add to the soup. Add a spring of parsley to the soup. Remove the soup mixture from heat and cool for roughly 5 minutes before transferring to a blender.
- Add milk and cream to the mixture in the blender. Blend to desired consistency.
- Re-add the soup to the kettle and add a splash of lemon juice. Add more salt and pepper to taste.
- Strain the soup at least three times before serving. NOTE: important step as the soup may be too thick.
- Finish off with the final sprig of parsley and serve in a bowl.
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