Description
A bright and creamy Lemony Artichoke Soup that’s both comforting and refreshing. This recipe features tender artichoke hearts blended into a smooth soup, highlighted by fresh lemon juice and aromatic herbs, perfect for a light lunch or elegant starter.
Ingredients
Scale
Soup Base
- 1/4 cup (4 tablespoons) butter
- 1 small white onion, peeled and diced
- 1 celery stalk, diced
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 6 cups chicken or vegetable stock
- 2 bay leaves
- 1 teaspoon dried thyme
Artichokes and Flavorings
- 3 (14-ounce) jars artichoke hearts, drained
- 1/4 cup freshly-squeezed lemon juice
- Fine sea salt, to taste
- Freshly-cracked black pepper, to taste
Optional Toppings
- Smoked paprika
- Lemon slices
- Chopped fresh herbs (such as parsley or thyme)
Instructions
- Separate the artichoke hearts: Slice off the ends of the artichoke hearts and set them aside. Use your fingers to gently fluff and separate the remaining artichoke petals to ensure they are no longer stuck together, then set these aside separately.
- Sauté the veggies: In a large stockpot, melt the butter over medium-high heat. Add the diced onion and celery and sauté for 5-6 minutes, stirring occasionally, until softened. Add the minced garlic and continue to sauté for another 1-2 minutes until fragrant.
- Add the flour: Stir in the all-purpose flour into the vegetable mixture until evenly combined. Cook for 1 minute, stirring frequently to cook the flour and form a roux.
- Add the broth and aromatics: Pour in the chicken or vegetable stock, then add the bay leaves, dried thyme, and the reserved artichoke ends (not petals). Stir well and bring the mixture to a simmer over medium heat.
- Simmer the soup: Once simmering, reduce the heat to medium-low to maintain a gentle simmer. Let it cook for 5 minutes to allow flavors to meld.
- Puree the soup: Remove and discard the bay leaves. Using an immersion blender (preferred) or a traditional blender, carefully puree the soup until it is completely smooth and creamy.
- Add the remaining ingredients: Stir in the separated artichoke petals and freshly squeezed lemon juice. Taste and season the soup with fine sea salt and freshly cracked black pepper to your preference.
- Serve: Ladle the soup warm into bowls and garnish with optional smoked paprika, lemon slices, and freshly chopped herbs to enhance flavor and presentation.
Notes
- For a vegan version, substitute butter with olive oil and use vegetable stock instead of chicken stock.
- If using a traditional blender, puree the soup in batches to avoid spills and heat burns.
- You can adjust the consistency by adding more stock if desired for a thinner soup.
- The lemon juice adds brightness; add more or less to taste.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
