Cream of Artichoke Soup
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.
Yield: serves 6
- 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
- <sup>1</sup>⁄<sub>3</sub> cup cornstarch
- 1 cup heavy cream
- 1 tbsp. finely chopped parsley
- 1 lemon, cut into 6 wedges
- Sourdough bread, for serving
- 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.
MORE TO READ
Don’t Fear the Dinner Party: Toasting Romy Gill’s Cookbook from Home
Recipes, Tricks, and Tips for Hosting a Himalayan-Inspired Vegetarian Feast.
Watermelon Gin Punch with Himalayan Salt
Elegant black tea and botanical flavors round out this pretty party punch.