Duarte's Cream of Artichoke Soup Recipe | SAVEUR

By CheeseDiva

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

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. Transfer stock and vegetables to a blender; puree until smooth. Return to saucepan, 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.