Description
A creamy and flavorful lemony artichoke soup that is perfect for a comforting meal.
Ingredients
Scale
- 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
Instructions
- Slice off the ends of the artichoke hearts and set aside. Use your fingers to separate the remaining artichoke petals and set aside.
- Melt butter in a large stockpot over medium-high heat. Add onion and celery and sauté for 5-6 minutes until softened. Add garlic and sauté for 1-2 more minutes until fragrant. Stir in flour until evenly combined and sauté for 1 minute, stirring frequently.
- Add stock, bay leaves, thyme and artichoke ends (not the petals) and stir to combine. Bring to a simmer, then reduce heat to medium-low to maintain the simmer. Cook for 5 minutes.
- Remove and discard bay leaves. Carefully puree the broth until completely smooth using an immersion blender or traditional blender.
- Add the artichoke petals and lemon juice, stirring to combine. Taste and season with salt and pepper as needed.
- Serve warm, topped with your desired garnishes like smoked paprika, lemon slices, or fresh herbs.
Notes
- For a vegan version, substitute butter with olive oil and use vegetable stock.
- Garnish with fresh herbs for added flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 30mg