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

Steps

1. 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.
2. 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.
3. 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.