Lemony Artichoke Soup
Total Time
30 mins
Prep Time
10 mins
Cook Time
20 mins
Rating
4.7 out of 5 stars
(24)
Ingredients
4-6 servings
- 1/4 cup (4 tablespoons) butter
- 1 small white onion, peeled and diced
- 1 celery stalk, diced
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 6 cups chicken or vegetable stock
- 2 bay leaves
- 1 teaspoon dried thyme
- 3 (14-ounce) jars artichoke hearts, drained
- 1/4 cup freshly-squeezed lemon juice
- fine sea salt and freshly-cracked black pepper, to taste
- optional toppings: smoked paprika, lemon slices, and/or chopped fresh herbs*
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Preparation
Step 1
Slice off the ends of the artichoke hearts and set them aside. Use your fingers to separate the remaining artichoke petals and set aside.
Step 2
Melt butter in a large stockpot over medium-high heat. Add the onion and celery and sauté for 5-6 minutes, stirring occasionally, until softened. Add the garlic and sauté for 1-2 more minutes until fragrant. Stir in the flour until evenly combined and sauté for 1 minute.
Step 3
Add the stock, bay leaves, thyme, and artichoke ends (not the petals) and stir to combine. Continue cooking until the broth reaches a simmer. Then reduce heat to medium-low to maintain the simmer. Simmer for 5 minutes.
Step 4
Remove and discard the bay leaves. Then — either using an immersion blender or a traditional blender — carefully puree the broth until it is completely smooth.
Step 5
Add the artichoke petals and lemon juice, and stir to combine. Taste and season with salt and pepper, as needed.
Step 6
Serve warm, topped with your desired garnishes.
Step 7
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Chef's notes
Please use caution if using a traditional blender to puree the soup. Hot liquids expand when blended, so it’s very important not to overfill the blender. I recommend blending the soup in 2-3 batches, and always be sure to tent open the lid on the cap of your blender (I loosely cover mine with a towel, in case any hot liquid splatter) so that the hot air can be released.
Omit the flour and use a cornstarch slurry to thicken the soup for a gluten-free option.
For a vegan option, use vegan butter and vegetable stock.
Topping ideas include a sprinkle of smoked paprika and a lemon slice, fresh herbs, Parmesan cheese, croutons, or even some crumbled bacon.
