Cream of Artichoke Soup
A delicious cream of artichoke soup seasoned with thyme and fresh lemon juice. This soup may be served warm or chilled.
1 tablespoon white distilled vinegar
2 large artichokes
1 (14.5-ounce) can reduced-sodium chicken broth
1 cup water
1 medium shallot, chopped
2 tablespoons fresh lemon juice
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 cup half-and-half (light cream)
- Combine vinegar with 1 quart of water in a large bowl. Trim stems almost flush with artichoke bottoms so they sit flat. Slice off the top 1/4 of the artichoke and cut tips of leaves with a sharp paring knife or kitchen shears. Periodically rub cut ends with acidulated water to prevent discoloration. Trim outer leaves from artichokes and cut into quarters. Remove and discard fuzzy centers.
- In a large saucepan, combine artichokes, chicken broth, water, shallot, lemon juice, thyme, salt and pepper. Bring to a boil. Cover, reduce heat and simmer for 30 minutes, or until artichokes are tender. Drain artichokes, reserving liquid. Scrape flesh from leaves; reserve. Cut artichoke hearts into pieces. Combine strained cooking liquid, artichoke flesh, artichoke hearts and half-and-half (light cream) in a blender. Process until smooth. Taste for seasonings. Serve warm or chilled.
Makes 4 servings.