Lemony Artichoke Soup

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Gimme some Oven

Total Time

30 mins

Prep Time

10 mins

Cook Time

20 mins

Rating

(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

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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.

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.

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Seasonal Recipes

Skill Level

other

Lemony Artichoke Soup

Ingredients

Preparation

Step 1

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Step 4

Step 5

Step 6

Chef’s notes

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