Artichokes > Soups & Stews > Artichoke Soup >
Artichoke Soup
4 large artichokes, trimmed to hearts
1 TBS olive oil
1 leek (white & light green parts only), sliced
1 large russet potato, peeled & cubed
1 celery stalk, chopped
1 bay leaf
3 C chicken stock (substitute: vegetable stock for vegans)
2 TBS lemon juice
1 C whipping cream
Salt & white pepper to taste
Cut trimmed artichokes into thin wedges. Heat the oil in a large soup pot over high heat; add the artichokes, leek, potato, celery and bay leaf. Cook and stir until the leeks start to soften, three to five minutes. Add the chicken stock and bring to a boil. Cover; reduce heat to low and simmer until the potatoes and artichokes are tender, about thirty minutes. Remove from heat and discard the bay leaf; let the soup cool for five minutes. Strain the vegetables, allowing the liquid to drain into a bowl. Insert metal blade into a food processor and puree the vegetable mixture in two batches; return the batches to the pot and mix in the vegetable liquid. Stir in the cream and continue to warm over low heat. Season with salt and white pepper to taste. Serve.
*Recipe derived from Gourmet Sleuth.
Related Link:
Food Fare Culinary Collection: Artichokes
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