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Artichoke Soup

Servings: 4 soup

Ingredients

  • 2 1/2 lbs (1000 g) artichoke hearts
  • 4 tbsp (58 g) butter
  • 2 (130 g) leeks, chopped
  • 4 (15 g) garlic cloves, chopped
  • 3 cups (750 ml) chicken stock
  • 1 bay leaf
  • 1/2 tsp thyme
  • 2 cups heavy cream
  • salt
  • pepper
  • chives, for garnish

Instructions

  • Place a pot over medium heat with butter. Allow the butter to melt. Add the garlic and leek and cook for 5-8 minutes or until the leek has softened.
  • Add the artichokes and cook for 2 minutes. Add the thyme, bay leaves, and chicken stock. Bring to a boil. Reduce the heat to a low simmer and cook for 20 minutes.
  • Remove the bay leaf and pour the soup in a blender (or use an immersion blender) and puree. Place the pureed soup back in the pot over low heat. Cover and simmer for one hour. Make sure to check and stir it every 20 minutes.
  • Remove the bay leaf. Add the cream and allow it to simmer for another 20 minutes. Season with salt and pepper. Serve with chopped chives.