Creamy Artichoke Soup Recipe

Name: Creamy Artichoke Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cans artichoke hearts; cayenne pepper; 2 cloves garlic, minced; 1/2 cup white rice (uncooked); 2 cans unsalted chicken broth; 1 teaspoon salt; 3 tablespoons butter; 1 pint light cream; fresh dill; 1 handful pimentos

Servings: persons

3 cans artichoke hearts
cayenne pepper
2 cloves garlic, minced
1/2 cup white rice (uncooked)
2 cans unsalted chicken broth
1 teaspoon salt
3 tablespoons butter
1 pint light cream
fresh dill
1 handful pimentos

1
Drain artichokes and place on a large cutting board. Sprinkle with a bit of cayenne pepper and cut into quarters. Melt butter in electric frying pan, and saute chokes for about 5-7 minutes, stirring constantly. Add garlic, rice, and half the broth. Cover and simmer for 20 minutes or so.
2
Transfer the artichoke mixture a few spoonfuls at a time to a blender and pure e until smooth, pouring what has been pure ed each time into a large saucepan until all are done. Add remaining broth and salt; then stir in cream. Simmer for 5-7 minutes (do not allow to boil), stirring all the while to make sure the soup does not burn.
3
Serve in bouillon cups, garnished with fresh dill and pimentos.

577

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: 3 cans artichoke hearts, cayenne pepper, 2 cloves garlic, minced, 1/2 cup white rice (uncooked), and more.

Yes, Creamy 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.

Creamy Artichoke Soup

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