Cream of Artichoke Soup With Chervil and Fried Arti

Name: Cream of Artichoke Soup With Chervil and Fried Artichokes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 quarts water; 8 whole artichokes; 1 lemon, juice of; 2 tablespoons olive oil; 8 tablespoons unsalted butter, divided; 7 cups vegetable stock or 7 cups chicken stock; 6 slices panera's country bread, crusts removed; 1 cup fresh chervil, packed; vegetable oil, for frying; 1 cup heavy cream; salt & freshly ground black pepper, to taste

Servings: persons

4 quarts water
8 whole artichokes
1 lemon, juice of
2 tablespoons olive oil
8 tablespoons unsalted butter, divided
7 cups vegetable stock or 7 cups chicken stock
6 slices panera's country bread, crusts removed
1 cup fresh chervil, packed
vegetable oil, for frying
1 cup heavy cream
salt & freshly ground black pepper, to taste

1
Bring the water to a boil in an 8-quart pot.
2
Trim the top third off each artichoke and discard, along with the stems.
3
The bottom two-thirds of each artichoke should remain in tact.
4
Set 2 artichoke bottoms aside, quarter the other 6 artichoke bottoms and toss with the lemon juice and olive oil.
5
Transfer quartered artichokes, lemon juice, and oil to the water and boil for 10 minutes.
6
Drain artichokes.
7
Melt 4 tablespoons of butter in a 4-quart pot and add the cooked artichokes.
8
Stir them over low heat for about 10 minutes, be careful not to let the butter burn.
9
Pour in the stock and boil for 20 minutes.
10
Melt the remaining 4 tablespoons of butter.
11
Dip the bread slices into the melted butter and saute over medium heat until golden brown, 3 to 4 minutes per side.
12
Add the cooked bread to the pot with the artichokes and simmer for 5 minutes.
13
Remove from heat and add the cream.
14
Season with salt and pepper to taste.
15
Puree the soup in a food processor, then run it through a food mill until smooth.
16
Cool 1-1/2 cups of soup in the freezer.
17
Puree the chervil in the chilled soup (make sure the soup is cold before you puree the chervil, because if it is hot, the chervil will turn brown).
18
Heat the chervil mixture to 200 degrees F.
19
Thinly slice the reserved artichoke bottoms and fry in vegetable oil until golden brown, about 2 to 3 minutes.
20
Drain on a paper towel to absorb excess oil.
21
Evenly distribute the hot soup among 8 bowls.
22
Drizzle the chervil mixture over the soup and garnish with the fried artichokes.

1173

kcal

Calories

Fat

Carbs

132

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 4 quarts water, 8 whole artichokes, 1 lemon, juice of, 2 tablespoons olive oil, and more.

Yes, Cream of Artichoke Soup With Chervil and Fried Artichokes 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.

That's it — enjoy your meal!

Cream of Artichoke Soup With Chervil and Fried Artichokes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions