Duarte’s Cream of Artichoke Soup

Name: Duarte's Cream of Artichoke Soup
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 2 tbsp. butter; 2 cloves garlic, finely chopped; 1 small onion, finely chopped; 2 lb. frozen artichoke hearts, thawed and roughly chopped; 3 cups chicken stock; 2 cups heavy cream; Kosher salt and freshly ground black pepper, to taste; Lemon wedges, for serving

Serves
serves 6

TODD COLEMAN

Regulars at the 118-year-old Duarte's Tavern dip hunks of sourdough bread into this soup, making it a meal in itself. This recipe first appeared in our Jan/Feb 2013 issue along with James Oseland's article Duarte's Tavern.

Ingredients

2 tbsp. butter
2 cloves garlic, finely chopped
1 small onion, finely chopped
2 lb. frozen artichoke hearts, thawed and roughly chopped
3 cups chicken stock
2 cups heavy cream
Kosher salt and freshly ground black pepper, to taste
Lemon wedges, for serving

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Instructions

Step 1

Heat butter in 4-qt. saucepan over medium heat. Add garlic and onion; cook, stirring occasionally, until soft, about 8 minutes. Add artichokes; cook, stirring, until soft, about 3 minutes. Add stock; bring to a boil. Reduce heat to medium-low and cook until artichokes are very tender, about 20 minutes. Transfer stock and vegetables to a blender; puree until smooth. Return to saucepan, add cream, and bring to a simmer over medium heat; cook, stirring occasionally, until reduced by a third, about 45 minutes. Season with salt and pepper, and serve with lemon wedges on the side.