Creamy Spring Artichoke Soup
Recipe type: Soup and Stew
Cook time: 
Total time: 
Serves: 4
  • 2 tablespoons extra-virgin olive oil
  • 1 leek, white only - sliced and washed well
  • 1 clove garlic, minced well
  • 6-8 medium artichoke
  • 2 cups chicken stock
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ½ C. Heavy Cream
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  1. Fill a large dutch oven - with about 3" of water and squeeze in the juice of 1 lemon, then throw the whole squeezed lemon halves in the pot.
  2. Cut the woody tips of the artichoke stems off, also cut the top ⅓ off - a serrated knife works best for this
  3. Place the artichokes in the dutch oven and cover tightly, bring to a boil and simmer for about 30 minutes until a leave in the tightest part of the choke pulls out easily
  4. Remove from the dutch oven and pour out the water. Let the artichokes cool for a little bit.
  5. Once artichokes have cooled, peel off the leaves until you have just the "heart" or the middle piece, cut in half and scoop out the furry "choke" part and discard. YOu'll now have the "meat" of the artichoke, cut this into quarters.
  6. In yoru empty dutch oven heat 1 Tbsp Olive oil
  7. Add in Leeks and saute until transparent
  8. Add in artichokes and garlic and continue to saute until garlic is golden brown
  9. Cover with chicken stock and simmer for about 20-25 minutes until everything is very soft
  10. Use your immersion blender to blend the leeks, garlic, and artichokes until smooth. If you don't have an immersion blender, use your regular blender and do this in batches.
  11. Once all of the soup is blended and smooth, stir in your ½ Cup of heavy cream and heat through
  12. Serve with a garlic toast crouton and enjoy!
Recipe by Culinary Musings at