Artichokes are popping up in the grocery store and making my mouth water. Typically we stuff and steam them. Not this time. Instead I went with this easy creamy artichoke soup.
I like to serve fresh, local whole foods to my family whenever possible. Our grocery store had the cutest baby artichokes. Probably not local ones but they were fresh—well, you know, as fresh as a veggie that’s trucked and maybe flown from some far off location can be. Off with the stems and outer leaves, halved and quartered into the pot they went. A bit of this and that later and the soup was done.
Ummm, it was kind of bitter. And, although bitter greens are a favorite this was just not the artichoke soup of my dreams. It’s like that sometimes. A recipe is born in your mind. You can see yourself collecting the ingredients, cooking them up, and then tasting this wonderful concoction. Or not.
Undaunted I went back to the store and picked up some frozen artichokes and started over. This time things turned out differently.
Flavored with artichokes, a hint of garlic and fresh lemon then thickened with potatoes and hemp milk this soup was flavorful and creamy. And, like most good soups it was even better the next day.
Easy Creamy Artichoke Soup
Saute over medium heat:
1 shallot, minced
1 clove garlic, minced
Add to the pot and stir:
32 ounces chicken broth or water (or a combination)
2 packages (9 ounces each) frozen artichoke hearts
4 or 5 small thin skinned creamer potatoes, thinly sliced
½ teaspoon celery seeds
1 teaspoon dried cilantro
Bring the soup to a boil and lower the heat. Simmer for 15-20 minutes or until the artichokes and potatoes are soft.
Cool. Blend with an immersion or regular blender until smooth. Strain (optional).
1 tablespoon lemon juice
½ cup hemp milk (or any other dairy or non-dairy milk)
Heat and serve garnished with a sprig or sprinkling of cilantro.
More soups to try: