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artichoke heart soup

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i made a really tasty artichoke heart soup last night. i found a recipe online and then tweaked it a little. here is the recipe:

2-3 T olive oil
1 pkg. frozen artichoke hearts (trader joe's)
1 medium leek, white and light green part only, cleaned well and sliced
6 chopped garlic cloves
1 1/2 cup sliced yellow onion
3 shallots, sliced
5 cups vegetable broth (i used the kind that's supposed to taste like chicken broth - i'm veg)
5 cups water
2 bay leaves
3/4 tsp. dried thyme
3/4 tsp. dried parsley (you can use 3-4 Tbs of fresh, too, but then add it with the broth)
1/2 tsp. freshly ground black pepper and salt, to taste
1/2 lemon

in a soup pot cook the artichoke hearts, leek, garlic, onion, and shallots in the olive oil until they start to brown. add in the bay leaves, dried thyme, and dried parsley and cook a little more. then add the broth, salt, and pepper. bring to a boil and then reduce heat and simmer for an hour.

at the end, if desired, give the 1/2 lemon a quick squeeze into the soup. i didn't do it this time, but i really think it would add a nice flavor.

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  1. Sounds very tasty - I'll try it with slightly less oil (Weight Watchers). I'm always looking for a good veggie high fiber soup! I may try adding some Fat Free half & half. Thanks for posting.

    2 Replies
    1. re: RWCFoodie

      keep in mind that it makes about 8 servings, so 2 Tbs in the whole recipe is only about 1/4 Tbs (about 3 grams of fat) per bowl.

      just be sure you don't decide to use both the fat-free half and half AND the lemon juice =) wouldn't that curdle?

      1. re: arifa

        Good point - I thought of omitting the lemon juice if adding FF H&F but didn't write it in my post!