Artichoke Soup
Ingredients
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- 1 lemon – halved
- 8 cups cold water – for acidulated water
- 6 globe artichokes – trimmed to hearts, quartered
- 1 leek – white and light green parts thinly sliced
- 2 cloves garlic – sliced
- 8 ounces potato – peeled and diced 0.5 inch (~1.5 medium potatos)
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 5 cups vegetable stock
- 1 bay leaf
- 3 thyme sprigs
- 1 1/4 tsp kosher salt
- 1/4 tsp white pepper – freshly ground
- 1/2 cups heavy cream
- chives – finely snipped (for garnish)
- extra-virgin olive oil – for drizzling (for serving)
- crusty bread croutons – for serving (optional)
Instructions
1. Fill a large bowl with 8 cups cold water and squeeze in the juice of half the lemon; reserve 2 tsp remaining juice for finishing.
2. Working one at a time, trim the globe artichokes: snap off tough outer leaves, cut off the top third, peel the stem, halve, scrape out the fuzzy choke, then cut into quarters; submerge the pieces in the acidulated water as you work.
3. In a heavy pot over medium heat, melt the unsalted butter with the olive oil until foaming, about 1 minute.
4. Add the leek and garlic; cook, stirring, until soft and sweet without browning, 5–7 minutes.
5. Drain the quartered pieces well and add them to the pot with the potato; stir to coat for 2 minutes.
6. Stir in the vegetable stock, bay leaf, and thyme sprigs; bring to a simmer, then cover and cook until the vegetables are very tender and easily pierced, 20–25 minutes.
7. Remove and discard the herbs. Blend the soup smooth with a blender, working in batches if needed, 1–2 minutes; return to the pot and stir in the heavy cream, kosher salt, white pepper, and the reserved juice. Warm gently for 2 minutes; do not boil.
8. Ladle into warm bowls. Top with chives, a drizzle of extra-virgin olive oil, and crusty bread croutons if using; serve hot.
Artichoke soup is a velvety, pale-green purée with a delicate, slightly nutty sweetness from fresh artichokes. Leek and garlic provide gentle aromatic depth, while a little potato lends body without heaviness. A finish of cream and a hint of lemon brightens the flavors, and soft herbs or a drizzle of good olive oil make a refined yet comforting bowl.
Artichokes are native to the Mediterranean, and puréed artichoke soups have long roots in French and Italian kitchens. In France, velouté d’artichauts appears in classic restaurant and home cooking, often finished with cream or crème fraîche. Similar creams and purées are found across Italy and Spain, but the French approach—careful trimming, a light aromatic base, and a silky texture—has become a widely adopted template for this dish.