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Creamy Artichoke Parmesan Soup

Creamy Artichoke Parmesan Soup

You’re looking at my new favorite soup. I first had an artichoke parmesan soup several years ago at a Nordstrom Cafe and I absolutely LOVED it because it’s creamy, comforting, and delicious. I’ve been wanting to recreate that soup for a long time and I finally did when I saw a recipe on Food and Wine that sounded very similar to the soup I remember so fondly. Although it’s not a quick and easy soup to make, it’s worth the extra time and effort because it is delicious! I had a fun time making this recipe and an even better time eating it. I served this creamy artichoke parmesan soup with homemade soft parmesan dinner rolls and they paired beautifully together. It’s a good thing my entire family liked this soup because I am making it again soon.

Creamy Artichoke Parmesan Soup

How to Make Creamy Artichoke Parmesan Soup

Fill a large bowl with ice water and squeeze the juice from half a lemon into it. Working with 1 artichoke at a time, snap off all of the outer leaves. Using a sharp knife, trim the stem and base of the artichoke well and cut off the top two-thirds of the leaves. Scoop out the furry choke with a spoon. Rub the entire artichoke heart with the lemon half then place into the ice water. Repeat with the remaining 3 artichokes. Cut the artichoke hearts into 1-inch pieces and return them to the water.

Creamy Artichoke Parmesan Soup

Heat the olive oil in a large Dutch oven or heavy-bottomed soup pot over medium heat. Drain the artichoke pieces and pat very dry. Place the artichokes, potatoes, and shallots then cook, stirring occasionally, until the vegetables are lightly browned and barely tender, about 20 minutes. Add the minced garlic and cook for 1 minute, stirring constantly.

Creamy Artichoke Parmesan Soup

Add the wine and cook until nearly evaporated, about 7 minutes. Add the chicken broth, Parmesan rind, and thyme sprig and bring to a boil. Reduce the heat to medium-low, cover partially, and cook about 45 minutes, or until the veggies are very tender. Discard the thyme bundle and Parmesan rind.

Pour the soup into a blender (or use an immersion blender) and blend until smooth and creamy. Pour back into the Dutch oven or soup pot. Taste and season with sea salt and freshly cracked pepper, to taste. Stir in the heavy cream. Ladle into serving bowls and serve with the grated Parmesan cheese and remaining lemon half cut into wedges. Serve immediately. Enjoy.

Creamy Artichoke Parmesan Soup

 

Creamy Artichoke Parmesan Soup

Creamy Artichoke Parmesan Soup

Prep Time: 30 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 35 minutes
Course: Soup
Servings: 4
Author: Pam - For the Love of Cooking / Original by Food and Wine

Ingredients

  • 1 lemon halved (half for serving)
  • 4 large artichokes about 1 pound each
  • 2 tbsp olive oil
  • 3 Yukon Gold potatoes peeled and cut into 1/2-inch pieces
  • 2 large shallots diced
  • 3 large garlic cloves minced
  • 1 cup dry white wine
  • 4 cups chicken broth or vegetable broth for a vegetarian version
  • 1 large Parmesan rind + 1/2 cup of grated Parmesan, for garnish
  • 3 thyme sprigs
  • Sea salt and freshly cracked pepper to taste
  • 1/2 cup heavy cream

Instructions

  • Fill a large bowl with ice water and squeeze the juice from half a lemon into it. Working with 1 artichoke at a time, snap off all of the outer leaves. Using a sharp knife, trim the stem and base of the artichoke well and cut off the top two-thirds of the leaves. Scoop out the furry choke with a spoon. Rub the entire artichoke heart with the lemon half then place into the ice water. Repeat with the remaining 3 artichokes. Cut the artichoke hearts into 1-inch pieces and return them to the water.
  • Heat the olive oil in a large Dutch oven or heavy-bottomed soup pot over medium heat. Drain the artichoke pieces and pat very dry. Place the artichokes, potatoes, and shallots then cook, stirring occasionally, until the vegetables are lightly browned and barely tender, about 20 minutes. Add the minced garlic and cook for 1 minute, stirring constantly. Add the wine and cook until nearly evaporated, about 7 minutes. Add the chicken broth, Parmesan rind, and thyme sprig and bring to a boil. Reduce the heat to medium-low, cover partially, and cook about 45 minutes, or until the veggies are very tender. Discard the thyme bundle and Parmesan rind.
  • Pour the soup into a blender (or use an immersion blender) and blend until smooth and creamy. Pour back into the Dutch oven or soup pot. Taste and season with sea salt and freshly cracked pepper, to taste. Stir in the heavy cream. Ladle into serving bowls and serve with grated Parmesan cheese and remaining lemon half cut into wedges. Serve immediately. Enjoy.
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5 Comments

  1. I have never made artichoke soup but I love artichokes. Definitely have to make your recipe.

  2. That looks delicious! Artichokes are a food that I’ve recently learned that I love. I never expected to like them, but now I want to add them everything.

  3. This is so interesting, I’ve never seen artichoke soup before! It sounds really amazing, especially with those parmesan rolls.