Creamy Artichoke Soup
Description
This soup is so easy to make, even inexperienced cooks can make it. It's a rich, creamy soup with a bit of a tang, that's light in flavor but somehow isn't heavy. It's a hearty soup, full of artichoke hearts, cream and creme fraiche.
Ingredients
1 T. olive oil
1 T. unsalted butter
1 sweet onion, diced
2 garlic cloves, minced
¼ t. kosher salt
¼ t. freshly ground black pepper
2 14 oz. cans DeLallo Foods Artichoke Hearts in brine, drained and rinsed*
3 c. low-sodium vegetable stock
1 ½ c. heavy cream
½ c. crème fraiche
1 baguette, sliced and toasted, for serving
1 jar DeLallo Foods grilled artichokes hearts, for garnish
lemon wedges, for spritzing
Directions
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Heat a large pot over medium-low heat; add the olive oil, butter, onions and garlic. Cook, stirring often, until the onions are translucent, about 6 - 8 minutes. Stir in the artichoke hearts; cook 5 more minutes.
Add the vegetable stock; bring to a boil; reduce heat; simmer soup until the artichokes are very tender, about 15 - 20 minutes. The artichokes will begin to fall apart and almost melt into the soup.
Carefully transfer the soup to a blender with a towel placed on top; blend until smooth. (Or, use an immersion blender in the pot to blend until smooth.) Pour the soup back into the pot.
Stir the cream and crème fraiche into the soup. Bring the mixture to a simmer; cook for about 30 minutes. It will reduce a little.
Season soup to taste with more salt and pepper, if needed. If it tastes too briney, stir in about 1/4 c. cream or crème fraiche.
Serve with a slice of toasted baguette on top, a grilled artichoke heart and a lemon wedge on the side for spritzing.
4 servings.
*Not marinated artichokes because they are too oily.