Description
This artichoke soup is hearty and heavenly in taste and texture. It is simple to make and full of flavor. Serve it with a main dish, or make it your light and healthy meal.
Ingredients
Units
Scale
- 2 tablespoons extra-virgin olive oil (more for serving)
- 1 white onion, chopped
- 1 clove garlic, minced
- 1 teaspoon fresh or dried thyme
- 1 teaspoon fresh or dried rosemary
- 1 shallot, minced
- 1 small potato, peeled and chopped
- 1 (8-ounce) package frozen artichoke hearts, thawed
- 3 cups vegetable or chicken stock
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup of parsley for garnish
Instructions
- Heat olive oil in a heavy, large pot over medium heat. Add the onion, shallot, and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, 2 cups of the stock (reserve 1 cup), herbs, salt, and pepper and cook until the vegetables are tender, about 20 minutes.
- Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add more of the stock as you blend the vegetables. Keep blending and use remaining stock.
- At this point you can blend until you reach your desired consistency. I like mine a little chunky to taste piece of artichoke. You can keep blending until it is more smooth if you desire.
- Serve with a drizzle of olive oil, a few springs of parsley, and toasted bread.
Notes
* if using a blender make sure the soup cools for at least 15 minutes before blending
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Savory
- Method: Italian
- Cuisine: Italian