Creamy Artichoke Soup with Lemon and Parsley Recipe
This creamy Artichoke Soup is a hearty and comforting dish made with tender artichoke hearts, aromatic leeks, celery, and potatoes, gently sautéed and simmered to perfection. Finished with a touch of low-fat cream, fresh lemon juice, and parsley, it offers a delicate balance of flavors perfect for a light lunch or elegant starter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Vegetables and Aromatics
- ½ onion, peeled and diced
- 1 leek, peeled and chopped
- 1 celery rib, chopped
- 1 large garlic clove, minced
- 1 (250 grams) large potato, peeled and diced
- 1 can artichoke hearts, drained (reserve petals from 1 heart for garnish)
Lipids and Flavorings
- 2 Tablespoons (30 grams) butter or olive oil
- ⅓ cup (80 ml) low-fat cream (full-fat cream can also be used)
- 2 tablespoons lemon juice
- 1 heaped tablespoon chopped parsley, plus more to serve
Liquids and Seasonings
- 2 ½ cups low sodium vegetable broth (add more if a thinner soup is desired)
- ¾ teaspoon fine salt
- ⅛ teaspoon black pepper, plus more to serve
Instructions
- Prepare the vegetables: Mince the garlic, peel and dice the onion, potato, and leek. Cut the artichokes in half and reserve the petals from one artichoke heart for garnish later.
- Sauté aromatics: Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, leek, celery, garlic, along with a pinch of salt and black pepper. Sauté for 5 minutes, stirring occasionally until softened and fragrant.
- Simmer soup base: Add the diced potatoes, artichoke hearts, vegetable broth, salt, and pepper to the pot. Bring the mixture to a boil, then reduce heat to a simmer. Cover with a lid and cook for about 15 minutes, stirring occasionally, until the potatoes are tender.
- Add cream and cool slightly: Stir in the low-fat cream and cook for a few more minutes to incorporate. Then turn off the heat and let the soup cool slightly for safer blending.
- Blend the soup: Using a stand blender or an immersion blender, puree the soup in batches if needed. Be careful when blending hot liquids and do not over-blend; a slightly textured soup is ideal.
- Finish and season: Return the blended soup to the pot. Stir in the lemon juice and chopped parsley. Taste and adjust seasoning and consistency by adding more broth, salt, or pepper as desired.
- Serve: Divide the soup into four bowls. Garnish with reserved artichoke petals, extra chopped parsley, and freshly ground black pepper. Serve with lemon wedges on the side and crusty bread or crispy croutons for a complete meal.
Notes
- You can substitute butter with olive oil for a dairy-free option.
- Full-fat cream will provide a richer texture but low-fat cream reduces calories.
- Adjust the broth amount to your preferred soup consistency.
- Use fresh lemon juice to brighten the soup's flavor.
- To make it vegan, omit the cream or substitute with coconut cream or plant-based cream alternatives.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
