Duarte's Cream of Artichoke Soup

By GratefulSea

"This creamy soup is subtle in flavor, rich and satisfying. It takes some work, but the result is worth it. Fresh squeezed lemon juice added to artichoke. It is worth the extra effort to puree the artichokes but leave a little chunky."

Oh, this is SO good! I replaced all the heavy cream with 1% milk, and the soup was still thick and creamy. Next time I'll try it with soy milk. We used 1/2 tsp of both salt and pepper, which is just a little too salty for my taste. I also added shredded chicken, 2 cans of artichoke bottoms, diced, and 1 Tablespoon of sherry. I would use a smaller onion next time.

Ingredients

• 2 tbsp. butter
• 2 cloves garlic, finely chopped
• 1 small onion, finely chopped
• 2 lb. frozen artichoke hearts, thawed and roughly chopped
• 3 cups chicken stock
• 2 cups heavy cream
• Kosher salt and freshly ground black pepper, to taste
• Lemon wedges, for serving

Details

Servings 6
Adapted from saveur.com

Preparation

Step 1

Heat butter in 4-qt. saucepan over medium heat. Add garlic and onion; cook, stirring occasionally, until soft, about 8 minutes. Add artichokes; cook, stirring, until soft, about 3 minutes. Add stock; bring to a boil. Reduce heat to medium-low and cook until artichokes are very tender, about 20 minutes. use imersion blender; puree until smooth but leave a little chunky. Add cream, and bring to a simmer over medium heat; cook, stirring occasionally, until reduced by a third, about 45 minutes. Season with salt and pepper, and serve with lemon wedges on the side.