Artichoke Soup
Submitted by fsanchez
Silky pureed artichoke soup with cream, lemon juice, and white pepper. Serve it chilled for summer or gently warmed for cooler days.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThis soup is elegance in a bowl.
Artichoke hearts and chicken broth get pureed until smooth, then brightened with lemon juice and seasoned with just salt and white pepper. A generous pour of cream stirred in off the heat gives it that luxurious, velvety body.
Serve it chilled on a warm day or gently reheated (never boiled) when the weather turns cool. A thin slice of lemon floating on top is all the garnish you need.
Kitchen Tips
- Puree until completely smooth. Any chunks will break the elegant texture
- Never boil the soup after adding the cream. Gentle heat only, or serve it cold
- A squeeze of extra lemon juice right before serving lifts everything
- This soup makes a stunning first course for a dinner party. Small portions in elegant bowls
Ingredients
Directions
Purée artichokes and chicken broth. Place in saucepan with lemon juice, salt and pepper. Heat just to boiling. Remove from heat and stir in cream.
Chill Soup. If hot is required, reheat, but to not boil.
Garnish with lemon slices.
Yield 4 to 6 servings.
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