Artichoke Soup Recipe

Name: Artichoke Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 medium (or 10 baby) artichokes; Juice of 1 lemon; 2/3 cup extra-virgin olive oil; 1 3/4 pounds russet potatoes, peeled and cut into 1/2-inch cubes; 2 leeks, white and pale-green parts, sliced, washed well (about 4 cups); 3 shallots, chopped (about 1/2 cup); 6 garlic cloves, chopped; 1 tablespoon fresh thyme leaves; 1 fresh bay leaf; 1 tablespoon kosher salt; 1/8 teaspoon peperoncino flakes; 4 quarts cold water; 2 tablespoons chopped fresh Italian parsley; Grated Grana Padano or Parmigiano-Reggiano, for serving

Servings: persons

5 medium (or 10 baby) artichokes
Juice of 1 lemon
2/3 cup extra-virgin olive oil
1 3/4 pounds russet potatoes, peeled and cut into 1/2-inch cubes
2 leeks, white and pale-green parts, sliced, washed well (about 4 cups)
3 shallots, chopped (about 1/2 cup)
6 garlic cloves, chopped
1 tablespoon fresh thyme leaves
1 fresh bay leaf
1 tablespoon kosher salt
1/8 teaspoon peperoncino flakes
4 quarts cold water
2 tablespoons chopped fresh Italian parsley
Grated Grana Padano or Parmigiano-Reggiano, for serving

1
Clean and prepare the artichokes as detailed on page 18.
2
Put artichokes in a serving bowl and toss with the lemon juice.
3
Heat the olive oil in a soup pot over medium-high heat.
4
Add the potatoes, and cook until they begin to stick to the bottom of the pot, about 5 minutes.
5
Add the leeks and shallots, and cook until softened, about 10 minutes.
6
Sprinkle in the garlic, thyme, bay leaf, salt, and peperoncino.
7
Cook until the garlic is fragrant, about 1 to 2 minutes.
8
Pour in the water and bring to a boil.
9
Add the prepped, drained artichokes, and bring the soup to a rapid simmering.
10
Cook, uncovered, until potatoes and artichokes are tender and the potatoes have broken down to thicken the soup, about 1 1/2 hours.
11
Stir in the chopped parsley, and serve the soup with grated cheese.

736

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 medium (or 10 baby) artichokes, Juice of 1 lemon, 2/3 cup extra-virgin olive oil, 1 3/4 pounds russet potatoes, peeled and cut into 1/2-inch cubes, and more.

Yes, Artichoke Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Artichoke Soup

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