Artichoke Soup

By á-122

Ingredients

• 2 T. butter
• 2 cloves garlic, finely chopped
• 1 small onion, finely chopped
• 2 lbs. frozen (or canned) artichoke hearts, thawed and roughly chopped
• 3 c. chicken stock
• 2 c. heavy cream
• Kosher salt and fresh ground pepper, to taste
• Lemon wedges, for serving

Preparation

Step 1

1. Heat butter in 4 qt. saucepan over medium heat. Add garlic and onion and cook, stirring occasionally until soft, about 8 minutes.
2. Add artichokes, cook stirring until soft, about 3 minutes.
3. Add stock and bring to a boil.
4. Reduce heat to medium low and cook until artichoikes are very tender, about 20 minutes.
5. Transfer mixture to a blender and puree until smooth.
6. Return to saucepan, add cream, and bring to a simmer over medium heat. Cook, stirring occasionally until reduced by a third, about 45 minutes.
7. Season with salt and pepper and serve with lemon wedges on the side.