This lemon-artichoke soup is a delicious blend of creamy and tangy flavors, perfect for a comforting meal. Made with fresh artichokes, lemon juice, and a touch of cream, this soup is sure to warm your soul. It can be served as a light lunch or a hearty dinner, paired with crusty bread or a side salad. The combination of fresh ingredients and zesty lemon will leave you wanting more!
Ingredients
- 4 fresh artichokes
- 2 tablespoons butter
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- Juice of 1 lemon
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Directions
- Prepare the artichokes by removing the tough outer leaves and trimming the stems. Cut off the top one-third of each artichoke and remove the choke. Slice the artichokes into quarters and set aside.
- In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, and sauté until the onions are translucent and fragrant.
- Add the artichoke quarters to the pot and sauté for another 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring to a boil. Reduce the heat to low and let the soup simmer for 20 minutes, or until the artichokes are tender.
- Using an immersion blender or a regular blender, puree the soup until smooth. If using a regular blender, be sure to blend in batches and vent the blender lid to prevent steam buildup.
- Return the soup to the pot and stir in the heavy cream and lemon juice. Season with salt and pepper to taste.
- Simmer the soup for another 5 minutes to allow the flavors to meld together.
- Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot and enjoy!
