Ah, the artichoke—what a misunderstood gem of a vegetable! You know, whenever I think of artichokes, I’m reminded of those times when I’d try to peel away its layers, like unwrapping a gift from nature, only to find its tender heart waiting. This lemony artichoke soup captures that essence beautifully—refreshing yet comforting, it’s like a cozy hug on a rainy afternoon, especially when paired with a crusty piece of bread.
Steps
- Begin by preparing the artichoke hearts. Slice off the ends and set them aside for later. Use your fingers to gently separate the remaining petals and keep them ready.
- In a large pot, melt the butter over medium-high heat. Add the diced onion and celery, cooking for about 5-6 minutes until they turn soft. Then, add the minced garlic and sauté for another 1-2 minutes until it’s fragrant.
- Stir in the flour, mixing it evenly with the vegetables, and cook for an additional minute. Pour in the stock, along with the bay leaves, thyme, and the artichoke ends, and stir well.
- Bring the mixture to a simmer, then lower the heat to medium-low, allowing it to simmer for about 5 minutes. Remove the bay leaves and carefully puree the soup using an immersion or traditional blender until smooth.
- Gently stir in the separated artichoke petals and freshly-squeezed lemon juice. Season with salt and pepper according to your taste preference.
- Serve the soup warm, garnishing each bowl with your choice of toppings such as smoked paprika, lemon slices, or fresh herbs. Enjoy!
Ingredients
- 1/4 cup (4 tablespoons) butter (or vegan butter if preferred)
- 1 small white onion, peeled and diced
- 1 celery stalk, diced
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 6 cups chicken or vegetable stock
- 2 bay leaves
- 1 teaspoon dried thyme
- 3 jars (14 ounces each) of artichoke hearts, drained
- 1/4 cup freshly-squeezed lemon juice
- Fine sea salt and freshly-cracked black pepper, to taste
- Optional: Smoked paprika, lemon slices, and/or chopped fresh herbs for garnish
FAQ
- Can I make this soup gluten-free?
- Yes, you can make this soup gluten-free by eliminating the flour and using a cornstarch slurry to thicken it. Simply mix equal parts cornstarch and cold water, then gradually add the mixture to the simmering soup until you achieve your desired consistency.
- Is there a way to make this soup vegan?
- Absolutely! To make this soup vegan, substitute the butter with vegan butter and use vegetable stock instead of chicken stock.
- How can I add more protein to this soup?
- You can enhance the protein content of the soup by adding diced or shredded chicken. This will make the soup more filling while maintaining its delicious flavor.
- What are some alternative toppings for the soup?
- While the traditional topping includes smoked paprika and a lemon slice, you could also use fresh herbs like parsley or basil, Parmesan cheese, croutons, or even crumbled bacon for a more indulgent touch.
- Can I make the soup richer or lighter?
- Certainly! To make the soup richer, increase the butter and flour to 1/3 cup each, which will result in a thicker consistency. For a lighter version, you can omit the flour and use just a tablespoon of butter, which will create a thinner broth.
Tips
- Preserve Artichoke Petals: Instead of blending the artichoke petals into the soup, keep them intact for a more delightful presentation and texture. This method enhances the dish’s visual appeal and adds a touch of decadence.
- Thicken with Cornstarch for Gluten-Free: For those seeking a gluten-free option, replace the flour with a cornstarch slurry to thicken the soup. Mix equal parts cold water and cornstarch, then gradually add to the simmering soup until the desired consistency is reached.
- Use Vegan Alternatives: To make the soup vegan, substitute regular butter with vegan butter and use vegetable stock instead of chicken stock. This maintains the soup’s rich flavor while adhering to a plant-based diet.
- Enhance with Toppings: Elevate the soup by garnishing with smoked paprika, fresh herbs, or lemon slices. For additional flavor, consider adding Parmesan cheese, croutons, or crumbled bacon for an indulgent touch.
Equipment
- Immersion Blender – Used for pureeing the soup directly in the pot, which is preferred in the recipe.
- Traditional Blender – An alternative to the immersion blender for pureeing the soup, if not using an immersion blender.
- Large Stockpot – For cooking the soup; essential for making soups and large batches of food.
