📝 About This Recipe
This elegant Cream of Artichoke Soup is a tribute to the delicate, nutty flavors of the Mediterranean thistle, transformed into a silk-smooth masterpiece. By simmering tender artichoke hearts with aromatic leeks and a touch of dry white wine, we unlock a sophisticated depth that is both earthy and bright. Finished with a swirl of heavy cream and a zesty herb garnish, it is the ultimate comfort food for a refined palate.
🥗 Ingredients
The Aromatics
- 3 tablespoons Unsalted Butter (high quality)
- 2 large Leeks (white and light green parts only, cleaned and sliced)
- 2 pieces Shallots (finely minced)
- 3 cloves Garlic (smashed and minced)
The Base
- 24 ounces Artichoke Hearts (canned or frozen, drained and rinsed)
- 1 medium Yukon Gold Potato (peeled and diced small for thickening)
- 1/2 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 5 cups Vegetable or Chicken Stock (low sodium)
- 3 sprigs Fresh Thyme (tied with kitchen twine)
- 1 piece Bay Leaf (dried)
Finishing Touches
- 1/2 cup Heavy Cream (at room temperature)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon White Pepper (ground)
- 2 tablespoons Fresh Chives (finely snipped for garnish)
- 1 tablespoon Extra Virgin Olive Oil (for drizzling)
👨🍳 Instructions
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1
In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat until it begins to foam.
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2
Add the sliced leeks and minced shallots to the pot. Sauté for 6-8 minutes until they are soft and translucent, but not browned.
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3
Stir in the minced garlic and cook for just 60 seconds until fragrant.
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4
Add the artichoke hearts and the diced potato. Stir well to coat the vegetables in the butter and aromatics, cooking for 3 minutes.
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5
Pour in the white wine to deglaze the pan, scraping up any flavorful bits from the bottom. Let the wine simmer until reduced by half.
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6
Add the stock, thyme sprigs, and bay leaf. Increase the heat to bring the liquid to a gentle boil.
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7
Once boiling, reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the potatoes and artichokes are very tender when pierced with a fork.
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8
Remove the pot from the heat. Carefully fish out the thyme sprigs and the bay leaf and discard them.
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9
Using an immersion blender, puree the soup until completely smooth. If using a standard blender, work in small batches and be careful with the hot liquid.
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10
Return the pureed soup to low heat. Stir in the heavy cream and lemon juice.
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11
Season with kosher salt and white pepper. Taste and adjust the seasoning if necessary; the lemon juice is key to cutting through the richness.
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12
Ladle the hot soup into warmed bowls. Garnish with a drizzle of olive oil, fresh chives, and an extra crack of white pepper.
💡 Chef's Tips
Always clean leeks thoroughly as sand often hides between the layers. For an extra silky texture, pass the pureed soup through a fine-mesh sieve (chinois) before adding the cream. If the soup is too thick, whisk in a little extra warm stock until you reach your desired consistency. Using white pepper instead of black pepper keeps the soup’s color pristine and provides a subtle, earthy heat. If using frozen artichokes, ensure they are fully thawed and patted dry to avoid adding excess water to the sauté.
🍽️ Serving Suggestions
Serve with warm, crusty sourdough bread or garlic-rubbed crostini. Pairs beautifully with a crisp glass of Chablis or a dry Sauvignon Blanc. Top with a few crispy fried artichoke petals for a professional textural contrast. Serve alongside a simple arugula salad with shaved parmesan and a lemon vinaigrette. A swirl of basil pesto on top adds a vibrant pop of color and herbaceous flavor.