Name: Artichoke Soup
Prep time: 25 min
Cook time: 80 min
Total time: 105 min
Yield: 1
Cuisine: american
Ingredients: The hearts from 5 large artichokes (see How to trim an artichoke ); 5 Tbsp butter, divided; 1 medium size leek, white-and-light green parts only, sliced and rinsed (see How to Clean Leeks ); 6 garlic cloves, chopped; 1/2 cup chopped shallots (or yellow onion, if shallots aren't available); 8 oz of Yukon Gold potatoes, peeled and diced; 12 cups of chicken stock (if cooking gluten-free, use gluten-free stock) or vegetable stock (for vegetarian option); 1/2 bay leaf; 2 sprigs thyme; 4 sprigs of parsley; 1/4 teaspoon cracked black peppercorns; 1/4 cup of cream; Salt to taste

Artichoke Soup

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Prep Time:
25 minutes

Cook Time:
80 minutes

Total Time:
105 minutes

Decadently rich puréed artichoke soup made with fresh globe artichoke hearts, leeks, shallots, potatoes, cream, herbs, and stock. Silky smooth and utterly delicious.

Ingredients:

The hearts from 5 large artichokes (see How to trim an artichoke )
5 Tbsp butter, divided
1 medium size leek, white-and-light green parts only, sliced and rinsed (see How to Clean Leeks )
6 garlic cloves, chopped
1/2 cup chopped shallots (or yellow onion, if shallots aren't available)
8 oz of Yukon Gold potatoes, peeled and diced
12 cups of chicken stock (if cooking gluten-free, use gluten-free stock) or vegetable stock (for vegetarian option)
1/2 bay leaf
2 sprigs thyme
4 sprigs of parsley
1/4 teaspoon cracked black peppercorns
1/4 cup of cream
Salt to taste

Instructions:

Prepare the artichoke hearts: Remove the outer leaves until reaching the choke. Using a small knife, discard the choke. Peel and discard the tough stem skin. Keep 1-2 inches of the stem intact. Slice or chop the hearts into 1/4-inch pieces.
In a large, thick-bottomed pot on medium heat, melt butter and sauté artichoke hearts, leek, garlic, and shallots until tender, avoiding browning.
Combine the peeled diced potatoes and stock in the pot. Bundle the herbs (bay leaf, thyme, parsley) and peppercorns in cheesecloth and add to the pot. Bring to a gentle simmer over medium heat and cook without covering for 1 hour.
After one hour, remove and discard the herbs. Purée the soup and strain through a fine mesh sieve using a rubber spatula. Refrigerate until serving time. Reheat the soup, add the remaining butter and cream, season with salt, and serve.

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