Here’s another home run—it was a hit even with the folks who were shy about trying it.
Easy Artichoke Soup
- 1 lemon, halved
- 2 cans whole artichoke hearts in brine, drained and quartered
- 1 large potato, sliced
- 1 large onion, chopped
- 2 cloves chopped garlic
- 3 tablespoons unsalted butter
- 3/4 teaspoon salt
- 1/2 cup dry white wine
- 3 1/2 cups organic vegetable broth
- 3/4 cup light cream
- Sliced almonds for garnish
Cook potato, onion, and garlic in butter in a 4-quart heavy pot over moderately low heat, covered, stirring occasionally, 5 minutes. Add the drained and quartered artichokes along with the salt and wine. Cook, covered, stirring occasionally, until potato is crisp-tender, about 5 minutes. Add broth and squeeze in the lemon juice from 1 half (or both halves, if you like lemony flavors) and simmer, covered, until vegetables are very tender, 20 to 25 minutes.
I like my soups to have some texture, so if you do too, strain out about 1c of the goods and set aside to add back in at the end.
Purée remaining soup with an immersion blender until very smooth (or puree in batches in a regular blender), about 2 minutes – and be careful! It’s hot. Stir in the cream and the whole pieces from before you blended. Add pepper to taste and reheat soup, stirring. Ladle into bowls and garnish with almonds!