Artichoke Soup

On my 50th birthday two of my dear friends treated me to lunch at a restaurant in Temecula's wine country. I ordered something I had never tried before -- artichoke soup. It was so delicious that I had to come home and create it myself. This is my version of artichoke soup, but feel free to try any seasoning that you like! This soup is the perfect companion to a salad with Spring greens or better yet, a great beginning to a Thanksgiving or Easter dinner. I first tried making it with fresh steamed Artichoke bottoms but it was a lot of work. The taste, however, is superior to canned artichokes. But, I do used canned artichokes when I'm short on time, and artichokes are out of season. I still get lots of compliments on the soup!

If you have a Trader Joes near you it’s a good place to get canned artichoke bottoms in brine. 

• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1bsweetvonion,  diced
• 2 garlic cloves, minced
• ¼ teaspoon salt
• ¼ teaspoon freshly cracked pepper
• 2 14 ounce cans artichoke bottoms in brine, drained and rinsed
• 3 cups chicken stock
• 1 ½ cups heavy cream
• ½ cup crème fraiche or sour cream

In a stock pot over medium high heat, melt 1/2 of the butter and saute the onions and the garlic until transparent, about 5 minutes. Add the artichoke bottoms, chicken stock, salt and pepper. Simmer on low heat for about 20 minutes. The artichoke will become very tender and melt into the soup. 

Puree the ingredients in the stock pot using a hand held blender. (If you don't have a hand held blender, then process the artichokes and liquid in small batches in a standard blender on low speed. If you choose this method, be very careful as the hot liquid will blow the top off the blender. Return the soup to the stock pot.)

Add the cream and cream fraiche to the soup and simmer for 30 minutes. . Adjust the seasonings by adding more salt and pepper if necessary. If the soup is too thick, add more chicken stock.

To serve, garnish individual soup servings with croutons or a toasted baguette slice.

This soup tastes best when made a day ahead.

Serves 6 - 8.

(Note: You can purchase an inexpensive hand blender at Walmart. It's a must for making blended soups, and the perfect cup of hot chocolate.)