Artichoke Soup

Ingredients

• 7 tablespoons unsalted butter
• Sliced hearts from 5 large artichokes (leaves and choke discarded, stems peeled)
• 1 medium leek, white-and-light-green part, sliced and rinsed
• 6 garlic cloves, chopped
• ½ cup sliced yellow onion
• 3 shallots, sliced
• 8 ounces Yukon Gold potatoes, peeled and sliced
• 12 cups chicken or vegetable stock
• ½ bay leaf
• 2 sprigs thyme
• 4 sprigs parsley
• ¼ teaspoon cracked black peppercorns
• ½ cup cream
• Salt to taste

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    335 calories; 20 grams fat; 11 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 12 grams protein; 57 milligrams cholesterol; 659 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

8 servings

Preparation

1. In a large pot, melt 3 tablespoons of the butter and cook the artichoke hearts, leek, garlic, onion and shallots until tender but not brown. Add the potatoes and stock. Tie up the bay leaf, thyme, parsley and peppercorns in cheesecloth and add to the pot. Simmer, uncovered, 1 hour.
2. Remove and discard the herbs. Purée the soup and pass it through a fine strainer. When ready to serve, heat the soup and whisk in the remaining butter and the cream. Season with salt and serve.

1 hour 20 minutes