This artichoke soup is a little more savory with the addition on leeks. It is super creamy and decadent.
Artichokes are known as one of the number one vegetables for liver repair. Nice to know you can be kind to yourself and feel indulgent at the same time.
Using frozen artichokes make this soup SOUPER fast and easy to make! I’ve made it both ways, with fresh artichokes and with frozen. However there was an hour difference and I needed to strain the soup made fresh artichokes.
This is an upscale soup. Enjoy a fine dining experience and make this a first course.
Try serving with my Portobello Mushrooms Rockefeller or Butternut Squash Ham Steaks. Replace the potato soup in my Vichyssoise (Potato Leek and Pea) to elevate it to the next level. If it is all about presentation, then you’ve GOT THIS!
Whatever you serve it with, this soup is certain to become one of your favorites. Add it to your fine dining wheel house!
Artichoke Leek soup
Equipment
- Large soup pot
- Blender
Ingredients
- 12 Oz Frozen Artichokes
- 2 Leeks
- 3 Medium potatoes
- 3 Tsp Minced garlic
- 1 Tbsp Fresh Thyme leaves
- 3 Cups Water
- 1 Lemon (Juice)
- 1/4 Tsp White pepper
- 1/4 Tsp Nutmeg
- 1/4 Tsp Himalayan salt - to taste
Instructions
- Remove root tip and dark green leaves from the leeks. Slice lengthwise and fan the layers apart to wash. Some of the green parts of the inner layers may be soft enough to include in your soup. Soak in water and swish around to remove the sand and dirt. Drain and add to soup pot.
- Wash and peel potatoes. Roughly chop into 1/3" pieces. Add to a large soup pot.
- Soak the drained artichokes in water. If using canned artichokes, rinse several times to remove the brine. If using frozen, rinse then soak in warm water to thaw.
- Zest the lemon, slice in half then squeeze the lemon to collect the juice.
- Add water, lemon juice, garlic, salt and pepper to the soup pot and set on stove. Bring to a soft boil then turn down to a simmer. Let cook until vegetables are fork tender. About 10 minutes.
- Add cold plant milk to blender. Spoon in the vegetables. Add the soup liquid but ensure that you remain under the max fill line. Blend on low about 6 minutes. When soup is blended well, return to pot to re-warm. Add in any remaining cooking liquid or plant milk to reach the consistency of heavy cream.
- Garnish with lemon zest, Aleppo pepper, nutmeg, black pepper or pesto.
Notes
This is a Snap Pea Sheep recipe.
I have made asparagus soup from fresh asparagus but found that it is a lot of work and the artichokes turn olive green or brown. Supposedly you should never put a cover on vegetables that have a high acid content or the steam condensation can turn the vegetables brown but I have not tested that theory.
Then I found frozen artichoke hearts at Trader Joe's. Who knew?
Canned artichokes are packed in citric acid, which I try to avoid. Although I rinse them pretty good, they STILL soaked in citric acid since they were packaged.
This is basically a potato leek soup with just enough potato to lend the soup a creamy consistency. The artichokes are very forward in the flavor.
