Dec 15, 2012

Duarte's Cream of Artichoke Soup

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.

Credit: Todd Coleman

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

INSTRUCTIONS

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.

This article was first published in Saveur in Issue #153

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Ratings & Reviews (3)

by NROUE on 2013-02-01

This creamy soup is subtle in flavor, rich and satisfying. It takes some work, but the result is worth it. Fresh squeezed lemon juice added to individual taste brightens the flavor without overwhelming it. I tried parsley with it, as suggested, but found that the parsley was too sharp, and overpowered the taste of the artichoke. It is worth the extra effort to puree the artichokes and then strain the soup when finishing it. One of the best soups I have ever had - or made!

by TURTLE66 on 2013-02-25

I love eating and making cream soups and its many varieties... I have been meaning to dine @ this historical restaurant Duarte's Tavern. On our next Sunday drive (figuratively speaking) I'll make it a point to head out in this Land marks directiion. :)