I’ve never had or made artichoke soup, but the only way to find great new recipes is to step outside your comfort zone and expand your horizons!
I followed the recipe for Apple Artichoke Soup from the Garden-Fresh Cookbook—and also added roasted garlic cloves from three heads of garlic. I love garlic, especially the Almanac's recipe for roasted garlic because it includes fresh thyme, which really kicks it up a notch with extra flavor. And nothing tickles me more than being able to clip fresh thyme from my herb pots!
We had the soup for dinner, along with homemade savory chive brioches and a spinach salad.
The verdict? The soup was really flavorful and delicious, but because of its smooth texture and richness, next time, I think I will just serve a small cup for a first course and not an entire bowl for dinner.
What’s your favorite way to eat artichokes?
Apple Artichoke Soup
The Old Farmer’s Almanac Garden-Fresh Cookbook (page 39)
2 tablespoons butter
2 tablespoons finely minced onion or scallions (I used 1/2 of an onion)
1/4 cup peeled, cored, and minced yellow apple (I used a whole Fuji apple with the skin on)
2 tablespoons all-purpose flour
8 cooked artichoke hearts, or 1 can (8-1/2 ounces) artichoke hearts in water, drained and divided
roasted garlic, optional
2 cups chicken broth
1 tablespoon fresh parsley
1 cup light cream
salt and pepper, to taste
In a stockpot, over low heat, melt the butter. Add the onion and apple and sauté for 2 minutes, or until soft. Sprinkle the flour into the stockpot, stir to blend, and cook for 2 minutes, stirring constantly.
Set aside two artichoke hearts for garnish. Add the chicken broth, remaining artichokes, roasted garlic (if using), and parsley to the soup. Simmer for 10 minutes, then set aside for 10 minutes to cool.
In a blender or food processor, purée the mixture until smooth, in batches. Return the soup to the stockpot. Just before serving, add the cream, stir to incorporate, and season with salt and pepper. Warm the soup over low heat but do not let it boil. Coarsely chop the reserved artichokes and float them on top. Makes 6 servings.
MAKE AHEAD: This soup can be prepared up to the purée stage, covered, and refrigerated for 2 days or frozen in an airtight container for 3 months.
How to Remove an Artichoke Heart: Cut off the stem close to the base of the vegetable. Remove the leaves, or bracts, starting with the outer layer. The leafless fuzzy center is called the choke. Using a spoon, scrape out the fuzz (immature, inedible florets). Cut off any remaining tough parts surrounding the heart.
Emily lives in the Pacific Northwest and loves spending time cooking, baking, food blogging and visiting Washington wineries. Two kitchen tools she couldn’t live without are her microplane grater and blue Kitchen Aid Mixer. Her most treasured food memory is her grandfather (now 93 years old!) making sourdough pancakes. Fortunately her big yellow dog, Murray, requires long walks, which gets her out of the kitchen for a bit every day.