LEMONY ARTICHOKE SOUP RECIPE | GIMME SOME OVEN

Lemony Artichoke Soup Recipe | Gimme Some Oven image

Provided by @MakeItYours

Number Of Ingredients 12

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1/4 cup (4 tablespoons) butter
1 small white onion, peeled and diced
1 celery stalk, diced
3 garlic cloves, minced
1/4 cup all-purpose flour
6 cups chicken or vegetable stock
2 bay leaves
1 teaspoon dried thyme
3 (14-ounce) jars artichoke hearts, drained
1/4 cup freshly-squeezed lemon juice
fine sea salt and freshly-cracked black pepper, to taste
optional toppings: smoked paprika, lemon slices, and/or chopped fresh herbs*

Steps:

Separate the artichoke hearts. Slice off the ends of the artichoke hearts and set them aside. Use your fingers to separate the remaining artichoke petals (just fluff them up so that they are no longer stuck together) and set aside.
Sauté the veggies. Melt butter in a large stockpot over medium-high heat. Add the onion and celery and sauté for 5-6 minutes, stirring occasionally, until softened. Add the garlic and sauté for 1-2 more minutes, stirring occasionally, until fragrant. Stir in the flour until evenly combined and sauté for 1 minute, stirring frequently.
Add the broth ingredients. Add the stock, bay leaves, thyme and artichoke ends (not the petals) and stir to combine. Continue cooking until the broth reaches a simmer. Then reduce heat to medium-low to maintain the simmer. Simmer for 5 minutes.
Puree. Either using an immersion blender (my preference) or a traditional blender (see notes below), carefully puree the broth until it is completely smooth.
Add the remaining ingredients. Add the artichoke petals and lemon juice, and stir to combine. Taste and season with salt and pepper, as needed.
Serve. Serve warm, topped with your desired garnishes.