VEGETARIAN

Artichoke Cream Soup

Soups | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

You can replace the vegetable broth with chicken broth.

Ingredients

Marinated mini artichokes - 5 pieces
Butter - 7 tablespoons
Leek - 1 piece
Garlic - 6 cloves
Shallot - 1.2 oz
Potato - 8.1 oz
Chicken Broth - 12 cups
Bay leaf - ½ piece
Thyme - 2 sprigs
Parsley - 4 sprigs
Green peppercorns - ¼ teaspoon
Cream - 3 fl oz
Salt - to taste

Step by Step guide

Step 1

Cut the artichokes lengthwise into 4 pieces and trim off all the old parts. Chop finely.

Step 2

Heat half of the butter in a pot and sauté the chopped artichokes, sliced leek, minced garlic, and shallot until soft, being careful not to burn them.

Step 3

Add the peeled and diced potato and pour in the broth. Tie the bay leaf, thyme, parsley, and black peppercorns in cheesecloth. Add to the pot. Bring to a boil, reduce the heat, and simmer uncovered for 1 hour.

Step 4

Remove the cheesecloth with the spices, and blend the soup with an immersion blender. Before serving, reheat, add the remaining butter, cream, and season with salt.