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Artichoke Cream Soup

Artichoke Cream Soup

Indulge in the serene delight of this Artichoke Cream Soup, a dish where earthy richness gracefully meets a velvet-smooth texture. Crafted with fresh, wholesome ingredients, this comforting soup offers a sophisticated yet simple culinary escape. It's the perfect Artichoke Cream Soup for a nourishing meal or an elegant starter, promising both satisfaction and a touch of gentle luxury.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings servings
Course: Appetizer
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 lbs fresh Globe Artichokes
  • 2 tbsp extra virgin Olive Oil
  • 1 large Yellow Onio
  • 2 cloves Garlic
  • 4 cups Vegetable Broth (low sodium)
  • 1 cup Milk (dairy or non-dairy)
  • 1/2 cup Heavy Cream or full-fat Coconut Milk
  • 1 tsp fresh Thyme leaves
  • 1/4 tsp Nutmeg
  • Salt and freshly ground Black Pepper
  • Optional Garnish: Fresh parsley, chives, a drizzle of olive oil, or toasted croutons.

Method
 

  1. Prepare the Artichokes: First, wash the artichokes thoroughly. Trim off the tough outer leaves until you reach the paler, more tender inner leaves. Cut off the top inch of the artichoke and peel the fibrous outer layer from the stem. Cut the artichokes in half lengthwise and scoop out the fuzzy choke with a spoon. Immediately place the trimmed artichoke hearts into a bowl of lemon water to prevent browning. Once all are prepped, chop the artichoke hearts into roughly 1-inch pieces.
  2. Sauté Aromatics: In your large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes. Stir frequently.
  3. Add Garlic and Thyme: Add the minced garlic and fresh thyme to the pot. Sauté for another minute until fragrant, being careful not to burn the garlic.
  4. Combine with Artichokes and Broth: Drain the chopped artichoke pieces and add them to the pot. Pour in the vegetable broth, ensuring the artichokes are mostly submerged. Bring the mixture to a gentle simmer.
  5. Cook until Tender: Reduce the heat to low, cover the pot, and let the Artichoke Cream Soup base simmer for 20-25 minutes, or until the artichoke pieces are very tender when pierced with a fork.
  6. Blend the Soup: Remove the pot from the heat. Carefully blend the soup using an immersion blender directly in the pot until completely smooth and creamy. If using a standard blender, work in batches, filling the blender only halfway, and securing the lid with a towel to release steam (be very cautious with hot liquids). Return the blended soup to the pot.
  7. Add Cream and Season: Stir in the milk and heavy cream (or coconut milk) into the smooth soup. Add the nutmeg and season generously with salt and freshly ground black pepper.
  8. Gentle Reheat: Return the pot to low heat and gently warm the Artichoke Cream Soup through for 5-7 minutes, stirring occasionally. Do not bring to a rolling boil after adding the cream, as it can curdle. Taste and adjust seasoning as needed.
  9. Serve: Ladle the warm Artichoke Cream Soup into bowls. Garnish with a sprinkle of fresh herbs, a drizzle of good olive oil, or a few toasted croutons for added texture. Enjoy this delightful Artichoke Cream Soup!

Notes

Single string n separated
- Artichoke Preparation: Place trimmed artichoke pieces in lemon water to avoid browning.
- To achieve ultimate smoothness, strain the blended soup through a fine-mesh sieve.
- Ensure cream is at room temperature before adding to soup to prevent curdling.