Artichoke Soup with Lemon (Print Version)
Silky artichoke soup with lemon notes, creamy texture, and fresh herbs for a cozy bowl.
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons unsalted butter or olive oil
02 -
1 medium yellow onion, finely chopped
03 -
2 to 3 garlic cloves, minced
04 -
2 cans (14 ounces each) artichoke hearts, drained and coarsely chopped
05 -
4 cups chicken broth or vegetable broth
06 -
1 to 2 tablespoons freshly squeezed lemon juice
07 -
1/2 cup heavy cream or whole milk
08 -
Salt, to taste
09 -
Freshly ground black pepper, to taste
→ Garnish (Optional)
10 -
Fresh parsley or dill, chopped
# Steps:
01 -
Heat the butter or olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
02 -
Stir in the minced garlic and cook for 1 minute, until fragrant.
03 -
Add the chopped artichoke hearts and broth to the pot. Bring to a gentle simmer and cook for 10 to 15 minutes.
04 -
Using an immersion blender or a countertop blender in batches, puree the soup until smooth or leave some texture if desired. Return to the pot if necessary.
05 -
Stir in the lemon juice and cream or milk. Warm through over low heat, ensuring the soup does not come to a boil.
06 -
Season to taste with salt and black pepper. Serve hot, garnished with fresh parsley or dill if desired.
# Notes:
01 -
For a silkier texture, strain the soup through a fine-mesh sieve after blending.