Perfect spring recipe! Creamy artichoke soup served with parmesan, sour cream and fresh thyme. In less than 30 minutes, you’ll ladle this soup into bowls!
We have been living on pizza lately. And I am not the one who is making it. Tray by tray, slice by slice, day after day…and it doesn’t seem we had enough 🙂 Have you ever tried pizza from WholeFoods? OMG! The crust is so crazy good that I would eat all the ends left…kid you not! Not to mention it is a pretty good deal, 2 large pizzas (18 inch each) for $22 and the pizza is far better than other fancy pizza restaurant we’ve been to.
Apart from the super deal and everything, the best thing since eating so much pizza was discovering artichokes!
Artichokes are one of those foods you either love or hate if you have the chance to try them 🙂 For whatever the reason, I always felt intimated by this thorny looking like vegetable and had no idea it is so tricky to actually prep them. It takes quite some time and some work to have them ready to be cooked. Don’t you worry! It is so much easier to cook artichokes than you might think, once they are cleaned and ready. Fortunately, you can buy already prepped frozen artichoke hearts to make your life easier.
So, this week will share with you 2 amazing artichokes recipes! Will just call it artichoke week 🙂
Will start with this creamy artichoke soup topped with freshly grated parmesan and sour cream! It is time to cut down on pizza and get back to normal. Of course I made a creamy soup…you know I am obsessed 🙂
Cream of artichoke soup is just perfect for a chilly spring night. I absolutely love its flavor! The best part about this recipe is that it can be made anytime during the year, if you’re using frozen artichokes.
It si really easy to make it and doesn’t require a ton of ingredients, nor time. In less than 30 minutes, you’ll ladle this treat into your bowls!
- 2 tablespoons butter
- 1 clove garlic minced
- 1 shallot finely chopped
- 2 cups fresh/ frozen artichoke hearts thawed if frozen
- 1 large leek white and light green parts only, rinsed well and roughly sliced
- 1 medium Russet potato peeled and diced
- 3 cups chicken stock
- Salt and pepper to taste
- sour cream
- 1 tablespoon grated parmesan
- thyme for garnish
- In a large saucepan over medium heat, melt the butter. Add chopped shalt and minced garlic and sauté for a couple of minutes. Add sliced leeks, salt and pepper and stir. Add potatoes and cook for 5 minutes, stirring often. Add artichoke hearts to the saucepan and stock, decrease the heat to medium-low and cook covered for approximately 15-20 minutes, stirring occasionally.
- Turn off the heat and puree the mixture with a blender until smooth. Taste and adjust seasoning if desired.
- Saddle warm soup into bowls, add a teaspoon of sour cream, sprinkle some grated parmesan and fresh thyme on top and serve!