It’s wonderfully rich, smooth, and creamy.
The foggy coastline of Northern California is artichoke country.
I first developed a taste for artichoke soup on frequent trips to Pescadero Beach during college.
Elise Bauer
So when I found this recipe in the New York Times, I couldn’t resist.
Over the years we’ve changed it up a little bit, mostly reducing the butter and cream.
The soup is wonderfully rich, smooth, and creamy.
Elise Bauer
More Creamy Soups
Artichoke Soup
The recipe can easily be cut in half.
Adapted from an artichoke soup recipe from Ilo Restaurant inThe New York Times, Feb 8, 2004.
Why waste perfectly good artichoke leaves?)
Elise Bauer
With a small knife, remove the thistle choke part and discard.
Cut or peel away the tough outside skin of the stems and discard.
you’ve got the option to keep one to two inches of the stem on the artichoke heart.
Elise Bauer
Longer stems you’ve got the option to discard.
Slice the hearts or chop to a quarter inch thickness.
Melt the butter in a large, thick-bottomed pot on medium heat.
Elise Bauer
Add the artichoke hearts, sliced leek, garlic, and shallots.
Cook until tender, but not brown.
Add the peeled diced potatoes and the stock.
Elise Bauer
Increase the heat to bring the soup to a simmer, then lower the heat to maintain a simmer.
Cook uncovered, for 1 hour.
After an hour, remove and discard the herbs.
Elise Bauer
Puree the soup and use a rubber spatula to push it through a fine mesh sieve.
At this point you’re free to make ahead and refrigerate until ready to serve.
When you are ready to serve, heat the soup and stir in the remaining butter and the cream.
Elise Bauer
Season with salt to taste and serve.
Elise Bauer
Elise Bauer
