Description
This creamy artichoke soup is a luscious and comforting dish, blending tender artichokes with rich cream and crème fraiche for a smooth texture. Perfectly seasoned and garnished with grilled artichokes and a squeeze of fresh lemon, it’s a delicious appetizer or light meal ideal for any season.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 sweet onion, diced
- 2 garlic cloves, minced
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly cracked pepper
- 2 14 ounce cans DeLallo Foods Artichoke Hearts in brine, drained and rinsed
- 3 cups low-sodium vegetable stock
- 1 ½ cups heavy cream
- ½ cup crème fraiche
For Serving
- 1 baguette, sliced and toasted
- 1 jar DeLallo Foods grilled artichokes hearts, for garnish
- Lemon wedges, for spritzing
Instructions
- Heat the base: Heat a large pot over medium-low heat and add olive oil and unsalted butter. Add diced onions and minced garlic, cooking and stirring often until onions become translucent, about 8 minutes.
- Add artichokes: Stir in drained and rinsed artichoke hearts and cook for an additional 5 minutes to develop flavors.
- Simmer soup: Pour in the low-sodium vegetable stock and bring the mixture to a boil. Reduce heat to low and simmer until the artichokes are very tender and begin to break down, about 20 minutes.
- Blend soup: Carefully transfer the soup in batches to a blender, covering with a towel to prevent splatter, and blend until smooth. Return the pureed soup to the pot.
- Add cream and crème fraiche: Stir in heavy cream and crème fraiche, then bring the soup to a gentle simmer. Cook for 30 minutes to reduce slightly and thicken the soup. Adjust seasoning with additional salt and pepper as needed. If soup tastes too briny, add up to ¼ cup more cream or crème fraiche.
- Serve: Ladle soup into bowls, top each with a slice of toasted baguette and a grilled artichoke heart. Serve with lemon wedges for a fresh spritz of citrus.
Notes
- Use low-sodium vegetable stock to better control the saltiness of the soup.
- Blending in batches helps avoid splattering and ensures a smooth consistency.
- Adding extra cream or crème fraiche can balance out excessive brininess from canned artichokes.
- Toasting the baguette slices adds texture contrast and a delightful crisp topping.
- Lemon wedges brighten the soup with fresh acidity and enhance the artichoke flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 55 mg
