Cream of Artichoke Soup



From Rae Hill

Serves 8


The hearts from 5 large artichokes
7 Tbsp butter
1 medium size leek, white-and-light green part, sliced and rinsed
6 garlic cloves, chopped
1/2 cup chopped shallots (or yellow onion, if shallots aren’t available)
8 oz of Yukon Gold potatoes, peeled and diced
12 cups of vegetable or chicken stock
1/2 bay leaf
2 sprigs thyme
4 sprigs of parsley
1/4 teaspoon cracked black peppercorns
1/2 cup of cream
Salt to taste

1 Prepare the artichoke hearts. Cut the artichokes lengthwise into
quarters. With a small knife, remove the thistle choke part and
discard. Cut away the leaves from the artichoke heart and reserve for
steaming and eating later. Cut or peel away the tough outside skin of
the stems and discard. Slice the hearts or chop to a quarter inch

2 In a large pot, melt half of the butter and cook the artichoke
hearts, leek, garlic, and shallots on medium heat until tender but not
brown. Add the potatoes and stock. Tie up the bay leaf, thyme,
parsley, and peppercorns in cheesecloth and add to the pot. Increase
heat to bring to a simmer, then lower heat and continue to simmer
uncovered, 1 hour.

3 Remove and discard the herbs. Purée the soup and pass it through a
fine strainer if desired. When ready to serve, heat the soup and whisk
in the remaining butter and the cream. Season with salt and serve.


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2 Responses to “Cream of Artichoke Soup”

  1. Around the Pot: Soups for Swapping « Soup and Bread Says:

    […] made a cream of artichoke soup out of the first edition of the Soup & Bread Cookbook. When she ran it through the blender, […]

  2. Says:

    Cream of Artichoke Soup | Soup and Bread

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