Susan Benton, 30AEats.com
Contributor: Caroline Croker
Ingredients
Serves 4-6
2 pounds frozen artichoke hearts, thawed
1/2 onion chopped
3 tbsp. good olive oil
1 quart low sodium organic chicken broth
4 cloves garlic, rough chopped
Kosher salt and freshly ground white pepper, to taste
pinch of cayenne pepper
1/2 cup dry white wine
1/2 lemon, juiced
1 tbsp. finely chopped parsley for garnish
1 lemon, cut into 6 wedges for serving
Sourdough bread, for serving (unsalted butter optional)
Preparation
In a 6 quart pot on medium heat, add the olive oil and then the onion, cooking 3-4 minutes until translucent. Add the garlic and cook 2 more minutes. Add the artichoke hearts and cook 3 more minutes. Transfer artichoke heart mixture to a bowl and set aside.
Working in batches, purée 2 cups artichoke heart mixture with 1 cup of chicken broth in a blender for 30 seconds. I used a Vitamix. Transfer puréed artichoke mixture back to the 6-qt. pot on low heat. Once all of the artichoke mixture has been puréed and added to the pot, raise heat to medium, add the rest of the chicken broth, wine, salt and pepper to taste, 1/2 lemon juiced, and a pinch of cayenne pepper. Stir and reduce the heat to simmer for 20 minutes.
Ladle soup into bowls, garnish with parsley and serve with a lemon wedge and warm sourdough bread.
Tip: In the last transfer of cooking, you can substitute 1 cup of heavy cream for 1 cup of chicken broth for decadence.
Note: If wanting to make this recipe into a lighter version of Oyster Artichoke Soup, omit the wine above, and add a pint oysters, the oyster liquor, 1/2 tablespoon Worcestershire sauce, and 1/3 cup sherry in the last 10 minutes of cooking, or until the oyster edges curl. Simmer, and do not allow the soup to boil.
Contributor Caroline Coker was raised on 30A, and has been living in South Walton, Florida since the age of five. She is passionate about health and fitness, and graduated in Nutritional Science from The University of Alabama. You will find more of her recipes at 30AEats.com on Beach Eats!
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