Homemade Lemony Artichoke Soup
- Yield 4
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Homemade Lemony Artichoke Soup is a soup recipe on Avoteb. The yield on the card is 4. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1/4 cup (4 tablespoons) butter
- 1 small white onion, peeled and diced
- 1 celery stalk, diced
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 6 cups chicken or vegetable stock
- 2 bay leaves
- 1 teaspoon dried thyme
- 3 (14-ounce) jars artichoke hearts, drained
- 1/4 cup freshly-squeezed lemon juice
- fine sea salt and freshly-cracked black pepper, to taste
- optional toppings: smoked paprika, lemon slices, and/or chopped fresh herbs*
Method
Separate the artichoke hearts. Slice off the ends of the artichoke hearts and set them aside. Take your fingers to separate the remaining artichoke petals (just fluff them up so that they are no longer stuck together) and keep nearby.
Sauté the veggies. Melt butter in a large stockpot over medium-a hot burner. Tip in the onion and celery and sauté for 5-6 minutes, stirring occasionally, until softened. Tip in the garlic and sauté for 1-2 more minutes, stirring occasionally, until fragrant. Stir in the flour until evenly combined and sauté for 1 minute, stirring frequently.
Tip in the stock, bay leaves, thyme and artichoke ends (not the petals) and stir to combine. Continue cooking until the broth reaches a let it bubble gently. Then reduce heat to medium-low to maintain the let it bubble gently. Let it bubble gently for 5 minutes.
Puree. Lift and discard the bay leaves. Then, either using an immersion blender (the cook preference) or a traditional blender (see notes below), carefully puree the broth until it is completely smooth.
Tip in the artichoke petals and lemon juice, and stir to combine. Taste and season with salt and pepper, as needed.
Plate Plate warm, topped with your desired garnishes.
