Artichoke Soup

Artichoke Soup
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  • Salt to taste
  • ½ cup of cream
  • ¼ teaspoon cracked black peppercorns
  • 4 sprigs of parsley
  • 2 sprigs thyme
  • ½ bay leaf
  • 12 cups of vegetable or chicken stock (if cooking gluten-free, use gluten-free stock)
  • + 6 more ingredients
    • 8 oz of Yukon Gold potatoes, peeled and diced
    • ½ cup chopped shallots (or yellow onion, if shallots aren't available)
    • 6 garlic cloves, chopped
    • 1 medium size leek, white-and-light green part, sliced and rinsed
    • 7 Tbsp butter
    • The hearts from 5 large artichokes (see How to trim an artichoke)

Method 1 Prepare the artichoke hearts. Cut the artichokes lengthwise into quarters. With a small knife, remove the thistley choke part and discard. Cut away the leaves from the artichoke heart and reserve for steaming and eating later if desired (why waste perfectly good artichoke leaves?). Cut o...

View full recipe at SpringPad


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