Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
- 24 oz (1.5 lbs) frozen artichoke hearts, thawed
- 1 cup water
- 4 tbsp unsalted butter
- 4 cloves garlic, finely chopped
- 2 cups chicken broth
- ¼ tsp salt
- ½ tsp black pepper
- ¾ cup heavy cream
- Freshly chopped parsley for garnish
- Lemon wedges
- In a large pot, melt the butter over medium heat and add the chopped garlic. Stir occasionally.
- While the garlic is cooking, add the thawed artichoke hearts to a blender in 4 batches, using ¼ cup water with each (you can also use the chicken broth if it is not enough liquid). Purée each batch, then add to the pot.
- Add the chicken broth, salt and pepper and bring to a boil.
- Turn the heat to low and simmer for 45 minutes, stirring occasionally.
- Serve warm and stir in 2 tbsp heavy cream.
- Garnish with fresh parsley and squeeze a lemon wedge over the top of the soup if desired.
Makes 6 servings
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/cream-of-artichoke-soup/
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