Artichoke Cream Soup
This artichoke cream soup is certain to get you all choked up. Serve it warm or chilled -- whatever you're in the mood for. You will love every spoonful.
At a glance
2 large artichokes or 3 medium artichokes, split 3 cups chicken stock 3 slices lemons 2 tbsp. minced shallots 1 cup cream Salt and pepper, to taste
Cook artichokes in chicken stock with lemon slices until tender, about 30 to 45 minutes. Discard lemons and remove artichokes from stock. Reserve stock, cool artichokes. Peel stems and mash with one of the artichoke bottoms and dice and reserve remaining bottoms. Scrape pulp from leaves and combine with the mashed artichoke and reserved stock. Add shallots and cream. Simmer 5 minutes, strain, season to taste and add diced artichoke and serve.
Ready in 2 hours
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