How To Make Lemony Artichoke Soup
Enjoy a warm bowl of this tangy artichoke soup on cold winter nights! The artichoke heart petals and lemon juice combine sweet and sour for a rich soup.
Serves:
Ingredients
- ¼cupbutter,(4 tbsp)
- 1small white onion,peeled, diced
- 1celery stalk,diced
- 3garlic cloves,minced
- ¼cupall-purpose flour
- 6cupsstock,chicken or vegetable
- 2bay leaves
- 1tspdried thyme
- 42ozartichoke hearts,(3 jars), drained
- ¼cuplemon juice,freshly-squeezed
- fine sea salt and freshly-cracked black pepper,to taste
For Optional Toppings:
- smoked paprika
- lemon slices
- fresh herbs,chopped
Instructions
-
Slice off the ends of the artichoke hearts and set them aside. Use fingers to separate the remaining artichoke petals, fluffing them up, then set aside.
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Melt the butter in a large stockpot over medium-high heat. Add the onion and celery and sauté for about 5 to 6 minutes, stirring occasionally, until softened.
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Add the garlic and sauté for about 1 to 2 more minutes, stirring occasionally, until fragrant.
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Stir in the flour until evenly combined and sauté for about 1 minute, stirring frequently.
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Add the stock, bay leaves, thyme, and artichoke ends, then stir to combine. Continue cooking until the broth reaches a simmer. Then reduce the heat to medium-low to maintain the simmer. Simmer for about 5 minutes.
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Remove and discard the bay leaves. Then, either using an immersion blender or a traditional blender, carefully purée the broth until it is completely smooth.
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Add the artichoke petals and lemon juice, and stir to combine. Taste and season with salt and pepper, as needed.
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Serve warm, topped with desired garnishes, and enjoy!
Recipe Notes
Nutrition
- Calories: 419.21kcal
- Fat: 16.53g
- Saturated Fat: 8.61g
- Trans Fat: 0.47g
- Monounsaturated Fat: 5.13g
- Polyunsaturated Fat: 1.46g
- Carbohydrates: 54.53g
- Fiber: 17.25g
- Sugar: 10.01g
- Protein: 20.45g
- Cholesterol: 41.30mg
- Sodium: 1703.35mg
- Calcium: 177.15mg
- Potassium: 1611.41mg
- Iron: 5.93mg
- Vitamin A: 137.75µg
- Vitamin C: 53.67mg
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