Simple Creamy Artichoke Soup
Instead of starting with fresh artichoke hearts, this straightforward, creamy soup is made with canned artichokes. With just a few ingredients, a tasty soup may be made by combining artichokes, potatoes, celery, and onions.
Yield: 4
Materials
- 1 tablespoon Olive Oil
- 1 Small Onion finely diced use yellow or white onion
- 2 Celery Ribs diced
- 1-2 Garlic Cloves minced
- ½ teaspoon Italian Seasoning
- ¼ teaspoon Black Pepper
- 1 14 ounce can Quartered Artichoke Hearts drained and rinsed
- 2 tablespoons Butter
- 3 tablespoons All Purpose Flour
- 3½ cups Chicken Broth or vegetable broth
- 12-14 ounce Potato peeled and cut into 1 inch pieces we used russet, but red potatoes work well too
- Salt to taste if needed at the end
- Fresh Chopped Parsley for garnish optional
- Grated Parmesan Cheese for garnish optionaL
Instructions
- In a big saucepan, warm the olive oil over medium heat. Stirring constantly, sauté the onions and celery for three minutes.
- Add the pepper, garlic, and Italian seasoning. Cook, stirring constantly, for one minute.
- Add the butter after that. Mix until the substance dissolves. After that, whisk in the flour and cook for one to two minutes.
- Stirring constantly, slowly scrape the crumbs from the pot's bottom before adding the broth.
- Increase the heat and boil, which should take two minutes. To the saucepan, add the potatoes and artichokes. Once the broth reaches a rolling boil again, reduce the heat to medium-low, cover, and simmer the soup until the potatoes are very tender—about 30 to 35 minutes. If you pierce them with a fork or knife, they should come apart effortlessly.
- Once the saucepan is no longer simmering, turn off the heat and cover it. Using a handheld immersion blender, process the soup in the pot until it reaches the desired texture or is smooth. Use a regular blender instead of an immersion blender if you don't have one (see notes).
- If necessary, taste and add salt. For comparison, we added a tsp to ours.
- If preferred, top the creamy artichoke soup with grated parmesan cheese and chopped parsley.
Notes
- Process hot liquid in tiny batches rather than adding all the liquid to the blender. Take off the blender lid's feeding cap, which is located in the middle. Place a fresh, folded kitchen towel on top of the lid (without the feeding cap). While combining, keep the towel down. Start off moving very slowly and pick up pace gradually as needed. As an alternative, you may mash the potatoes to leave the soup rather chunky.
- Since the soup already has a fair amount of salt from the canned artichokes and stock, we wait to add any more. Finally, taste it and adjust the seasoning with a pinch or two of salt.
- If you are sensitive to salt, use unsalted butter and broth with lower sodium content.