Description
This is a silky, smooth artichoke soup that’s creamy, refreshing, and full of lemony hints.
Ingredients
Scale
- 2 Tablespoons (30 grams) butter (or olive oil)
- ½ onion, peeled and diced
- 1 leek, peeled and chopped
- 1 celery rib, chopped
- 1 large garlic clove, minced
- 1 can artichoke hearts, drained
- 1 (250 grams) large potato, peeled and diced
- 2 ½ cups low sodium vegetable broth
- ¾ teaspoon fine salt
- ⅛ teaspoon black pepper, plus more to serve
- ⅓ cup (80 ml) low-fat cream
- 2 tablespoons lemon juice
- 1 heaped tablespoon chopped parsley, plus more to serve
Instructions
- Mince the garlic, peel and dice the onion, the potato, and the leek. Cut the artichokes in half, but reserve the petals from 1 artichoke heart for later.
- Melt the butter in a large pot/Dutch oven over medium heat. Add onion, leek, celery, garlic, plus a pinch of salt and pepper. Sauté for 5 minutes, stirring occasionally.
- Add potatoes, artichokes, broth, salt, and pepper. Bring to the boil, reduce the heat to a simmer, cover with a lid, and cook for about 15 minutes. Stir occasionally.
- Stir in the cream, and cook for a few minutes. Turn the heat off and let it cool slightly.
- Blend the soup quickly using a stand blender or hand blender. If you use a stand blender, be careful, work in batches, and don’t over-blend.
- Return the soup to the pot, stir in the lemon juice, the parsley, and taste and adjust the consistency and the seasoning if needed.
- Divide the soup into 4 bowls, sprinkle with chopped parsley and freshly ground black pepper, and add lemon wedges for extra lemon juice if desired.
Notes
- Don’t forget crusty bread or crispy croutons.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 192 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: Artichoke Soup