Cream of Artichoke Soup

Name: Cream of Artichoke Soup
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 2 lb. frozen artichoke hearts, thawed and roughly chopped; 4 tbsp. unsalted butter; 2 cups chicken broth; 3 cloves garlic, finely chopped; Kosher salt and freshly ground white pepper, to taste; 1 ⁄ 3 cup cornstarch; 1 cup heavy cream; 1 tbsp. finely chopped parsley; 1 lemon, cut into 6 wedges; Sourdough bread, for serving

Serves
serves 6

SARAH KARNASIEWICZ

This recipe is based on a comforting dish served at Duarte's Tavern in Pescadero, California. We featured the recipe as part of David Plotnikoff's story "Tender at Heart" (March 2009), an ode to artichokes.

Ingredients

2 lb. frozen artichoke hearts, thawed and roughly chopped
4 tbsp. unsalted butter
2 cups chicken broth
3 cloves garlic, finely chopped
Kosher salt and freshly ground white pepper, to taste
¹⁄₃ cup cornstarch
1 cup heavy cream
1 tbsp. finely chopped parsley
1 lemon, cut into 6 wedges
Sourdough bread, for serving

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Instructions

Step 1

Working in batches, purée 2 cups artichoke hearts with 2 cups water in a blender. Transfer puréed artichokes to a 6-qt. pot with the butter, chicken broth, garlic, and salt and pepper. Bring to a boil, reduce heat to medium-low, and simmer, covered, for 1 hour. (Stir soup occasionally so the soup at the bottom of the pot doesn't scorch.)

Step 2

In a small bowl, whisk together cornstarch with 1⁄2 cup cold water. Vigorously whisk cornstarch mixture and heavy cream into soup. Raise heat to medium-high and cook, whisking frequently, until slightly thickened, about 10 minutes. Strain soup through a mesh strainer into a clean pot over low heat; discard solids. Ladle soup into 6 bowls, garnish with parsley, and squeeze a lemon wedge over each. Serve with warm sourdough bread.

Working in batches, purée 2 cups artichoke hearts with 2 cups water in a blender. Transfer puréed artichokes to a 6-qt. pot with the butter, chicken broth, garlic, and salt and pepper. Bring to a boil, reduce heat to medium-low, and simmer, covered, for 1 hour. (Stir soup occasionally so the soup at the bottom of the pot doesn't scorch.)
In a small bowl, whisk together cornstarch with 1⁄2 cup cold water. Vigorously whisk cornstarch mixture and heavy cream into soup. Raise heat to medium-high and cook, whisking frequently, until slightly thickened, about 10 minutes. Strain soup through a mesh strainer into a clean pot over low heat; discard solids. Ladle soup into 6 bowls, garnish with parsley, and squeeze a lemon wedge over each. Serve with warm sourdough bread.