Artichoke Soup

Ingredients

• 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
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 5 cups vegetable stock
• 1 bay leaf
• 3 thyme sprigs
• 1.25 tsp kosher salt
• 0.25 tsp white pepper – freshly ground
• 0.5 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.