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RECIPE
16 INGREDIENTS 13 STEPS 1hr

Creamy Artichoke Soup

Creamy Artichoke Soup drizzled with some good extra virgin olive oil, and generously sprinkled crispy salty bits of serrano jamon on top. Now this is a match made in heaven. Yum!
Creamy Artichoke Soup Recipe | SideChef
Creamy Artichoke Soup drizzled with some good extra virgin olive oil, and generously sprinkled crispy salty bits of serrano jamon on top. Now this is a match made in heaven. Yum!
Julia Eats is a blog that aims to share the fun of exploring and learning about local gastronomy on their food crawls throughout the world.
https://juliaeats.com
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Julia Eats is a blog that aims to share the fun of exploring and learning about local gastronomy on their food crawls throughout the world.
https://juliaeats.com
1hr
Total Time
$4.29
Cost Per Serving

Ingredients

Servings
4
US / METRIC
3 1/3 cups
Baby Artichokes , thawed, halved
2
Leeks
3 cloves
Garlic , sliced
1/4 cup
Extra-Virgin Olive Oil
32 fl oz
Chicken Stock
4 sprigs
1/4 tsp
1/8 tsp
Cayenne Pepper
1/4 cup
Heavy Cream
(optional)
to taste
Water
3 oz
Cured Ham , sliced, fried
(optional)
to taste
as needed
Extra-Virgin Olive Oil
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Estimated Total: Estimated Total:
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
385
FAT
23.0 g
PROTEIN
15.6 g
CARBS
33.2 g

Cooking Instructions

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Step 1
Thaw Baby Artichokes (3 1/3 cups) and roughly chop into halves or quarters.
Step 2
Remove dark green parts from Leeks (2) . Slice white parts in half lengthwise and chop into 1/4 – 1/2 inch slices. Rinse leeks well in water to remove any sand and drain in colander.
Step 3
Slice the Garlic (3 cloves) , no need to mince.
Step 4
Peel and cut Yukon Gold Potato (1) in half and then into 1/4 inch slices.
Step 5
Heat Extra-Virgin Olive Oil (1/4 cup) in a large stock pot over medium heat.
Step 6
Add leeks, potatoes, and garlic and cook until vegetables are softened, about 5 to 10 minutes.
Step 7
Remove the leaves from the Fresh Thyme (4 sprigs) , and discard the twigs.
Step 8
Add artichokes, Chicken Stock (32 fl oz) , thyme leaves, Salt (1/4 tsp) , Ground Black Pepper (1 tsp) and Cayenne Pepper (1/8 tsp) . Bring to a simmer and cook until artichokes and potatoes are very soft, about 20 to 30 minutes. Remove from heat and let cool for a few minutes before handling.
Step 9
Using an immersion blender, blend all ingredients together in the stock pot until you have a smooth puree. If the soup is too thick, add Water (to taste) to reach the desired consistency.
Step 10
Continuing with the immersion blender, blend in the Heavy Cream (1/4 cup) , add Salt (to taste) and Ground Black Pepper (to taste) .
Step 11
Return blended soup to stovetop to warm soup before serving.
Step 12
Cook Cured Ham (3 oz) in frying pan until slightly crispy. Using kitchen shears, cut the ham into ¼ slices.
Step 13
Ladle into bowls, drizzle with Extra-Virgin Olive Oil (as needed) , and sprinkle with crispy ham.
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Nutrition Per Serving
Calories
385
% Daily Value*
Fat
23.0 g
29%
Saturated Fat
6.6 g
33%
Trans Fat
0.0 g
--
Cholesterol
37.9 mg
13%
Carbohydrates
33.2 g
12%
Fiber
6.5 g
23%
Sugars
9.0 g
--
Protein
15.6 g
31%
Sodium
1209.2 mg
53%
Vitamin D
0.1 µg
0%
Calcium
100.8 mg
8%
Iron
2.7 mg
15%
Potassium
602.5 mg
13%
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