Artichoke Soup Recipe

Name: Artichoke Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium leeks; 2 -3 tablespoons olive oil; 3 garlic cloves; 1 small potato; salt and pepper; 1 (12 ounce) bag artichoke hearts; 2 1/2 - 4 cups vegetable stock or 2 1/2-4 cups chicken stock; 1 lemon (juice); 2 tablespoons heavy cream; 1 dash hot sauce

Servings: persons

2 medium leeks
2 -3 tablespoons olive oil
3 garlic cloves
1 small potato
salt and pepper
1 (12 ounce) bag artichoke hearts
2 1/2 - 4 cups vegetable stock or 2 1/2-4 cups chicken stock
1 lemon (juice)
2 tablespoons heavy cream
1 dash hot sauce

1
Saute Leeks, Garlic and Potato in Olive Oil.
2
Season with Salt and Pepper and cook about 7 minutes till tender.
3
Add Artichokes and Chicken Stock and cook till everything is very soft, about 20minutes.
4
Puree mixture and add Cream, Lemon Juice and Hot Sauce.
5
Add more Chicken Stock if necessary to thin soup.
6
Serve immediately or let cool and serve later. You may need to add more chicken stock if you dont serve immediately as soup will tighten as it sits.

702

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 10 ingredients. The key ingredients include: 2 medium leeks, 2 -3 tablespoons olive oil, 3 garlic cloves, 1 small potato, 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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