Artichoke Soup

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Recently, temperatures here are dropping into the single digits as a result of a polar vortex. It’s gotten so cold even my dog wants to go on short walks and get inside as soon as possible. However, cold is relative. The other day, family friends from Minnesota were in town and told us that their polar vortex temperatures were dropping to -50 below! Whether your in the freezing cold or the absurdly freezing cold, having warm meals and drinks on hand is essential. This pureed artichoke soup is perfect for those moments when you want to get under a blanket, watch a movie and feel cozy. It’s savory and not too heavy since the recipe doesn’t use a lot of cream.

artichoke soup

Ingredients
Source: Slightly adapted from Simply Recipes

Note: I served this soup with this amazingly easy salmon recipe. Great pairing!

2 cans artichoke hearts, drained and chopped
2 T. butter
1 leek, white-and-light green parts only, sliced and rinse
6 garlic cloves, chopped
1/2 cup chopped shallots (or yellow onion, if shallots aren’t available)
8 oz.  (1/2 – 1 lb.) of Yukon Gold potatoes, peeled and diced
12 cups of chicken or vegetable stock
1/2 bay leaf
4 sprigs thyme
1/4 tsp. cracked black peppercorns
1/4 cup of cream (or to taste)
Salt and pepper to taste
Directions

  1. Melt 2 T.  butter in a large, thick-bottomed pot on medium heat
  2. Add the artichoke hearts, leek, garlic, and shallots. Cook until tender, but not brown. Add the peeled diced potatoes and the stock. Add herbs and cracked pepper
  3. Increase the heat to bring the soup to a simmer, then lower the heat to maintain a simmer. Add salt, pepper and herbs to taste. Cook uncovered, for 1 hour
  4. Remove herbs and puree soup in batches using a blender. Stir in cream and serve.

Voila!

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