I have to confess, I sometimes forget all about this wonderful vegetable….I guess during the long winter months, when they aren’t so beautiful and ripe, it’s understandable. I have so many recipes for artichokes, some with different kinds of dipping sauces and more with an array of stuffing’s. My all time favorite way to eat an artichoke is with melted butter and garlic. Simple easy and wonderful…
When you finally get way down to the bottom the prize of the artichoke, the heart, that’s the reward for all the delicious work you did. There is nothing like the absolute creaminess and soft wonderful texture and flavor of an artichoke heart. I couldn’t wait until I tasted that again now that artichokes have come back to mind, so frozen artichokes was a great alternative and easy way to enjoy the luscious artichoke heart taste in a soup….sooo Good!
3 Tablespoons Olive Oil
1 Onion – Chopped
2 Stalks Celery- Chopped
3 Garlic Cloves- Minced
1 Pound Bag Frozen Artichoke Hearts
8 Cups Chicken Stock-or Broth
3 Medium Potatoes- Chopped
1 Teaspoon Thyme
1 Teaspoon Parsley
1 Teaspoon Sage
Salt and pepper to taste
1 Cup Cream
2 Green Onions
In large soup pot add oil and on medium heat sauté onion, celery, carrot and garlic until just soft. Add in artichokes and cook for a couple more minutes.
Pour stock into pot; add in potatoes then season with thyme, parsley, sage, salt and pepper. Simmer soup until potatoes are very soft. Let soup cool slightly, then with an emulsion blender or in blender, blend soup until smooth.
Return soup to pot then add cream, bring soup up to light simmer on medium low heat and simmer just until slightly thickened. Garnish with sliced green onion if desired. Serve. Enjoy<3