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Creamy Artichoke Soup with Crème Fraîche


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  • Author: Amanda
  • Yield: 4 to 6 servings 1x

Description

This light yet creamy artichoke soup is the perfect year-round soup-it takes advantage of canned artichoke hearts and some other pantry and refrigerator staples to make a warm, comforting vegetarian side dish!


Ingredients

Scale
  • Olive oil, as needed
  • 1 tablespoon butter
  • 1 small sweet onion, finely chopped
  • 2 garlic cloves, minced
  • Kosher salt and freshly ground black pepper
  • Two 14-ounce cans artichoke hearts in water, drained and coarsely chopped
  • 1/2 cup dry white wine
  • 3 cups low-sodium vegetable stock
  • 1 cup heavy cream
  • 1/2 cup crème fraîche
  • 1 baguette, cut into small, bite-sized cubes
  • Grilled artichoke hearts, for garnish, if desired
  • Crème fraîche thinned with a little cream until drizzleable, if desired
  • Finely chopped fresh chives, for garnish
  • Lemon wedges, for serving

Instructions

  1. Preheat a large, heavy-bottomed pot over medium heat and add a little olive oil and the 1 tablespoon of butter.  Add the onions and a pinch of salt, and sauté until softened and translucent, about 5 minutes.  Add the garlic and cook for about 1 minute, until fragrant.  Add the chopped artichokes and cook for another 5 minutes.
  2. Add the dry white wine and allow the liquid to reduce for about 2 minutes, until almost no liquid remains.  Stir in the vegetable stock and bring to a boil.  Reduce the heat and simmer until the artichokes are meltingly tender, about 20 to 25 minutes.  Remove from the heat and allow to cool for about 5 minutes.  Carefully transfer the soup to a blender, cover with the lid and a dish towel covering the pour spout and blend for 1 to 2 minutes on high, until completely smooth.  Return the mixture to the pot.  You can strain the soup through a fine-mesh sieve if you want to be sure the soup is smooth (or don’t have a high-powered blender), but that’s completely optional.
  3. Add the cream and crème fraîche and stir to combine.  Bring the soup to a simmer and cook for about 30 to 35 minutes, until the soup has thickened.  Season to taste with salt and pepper.
  4. In the meantime, preheat a large skillet over medium heat and add a few tablespoons of olive oil.  Once hot, add the bread cubes and toast until golden and crisp.  Season to taste with salt and pepper.
  5. Serve the soup with a drizzle of thinned crème fraîche, grilled artichoke hearts, if desired, toasted bread cubes, chives and lemon wedges.

Notes

Inspiration: Creamy Artichoke Soup on howsweeteats.com and Duarte’s Cream of Artichoke Soup on saveur.com

  • Category: Soups/Stews, Vegetarian