Creamy Artichoke Soup
Circle B Kitchen
Recipe adapted from the Hog's Breath Inn in Carmel by the Sea, California, via the L.A. Times.
The L.A. Times tested this recipe using artichoke hearts canned in water. I used Trader Joe’s frozen artichoke hearts, so either works fine. Instead of cream, I used a combination of Greek yogurt and half and half, and I didn’t need to thicken the soup in step 6 with the roux. It was plenty thick, and in fact, I thinned it a bit with more chicken broth. We loved the peppery flavors in this soup, but if you’re not a pepper person, you might want to cut back a little on the pepper.
6 tablespoons butter
1/2 onion, diced (about 1¼ cups diced)
2 tablespoons chopped garlic
1 teaspoon ground black pepper
1/2 teaspoon ground white pepper
3 tablespoons sherry
2 pounds drained artichoke hearts (or 4 cans of artichokes in water)
1 1/3 cups chicken broth, more as desired
1 1/2 teaspoons sugar
1 -2 teaspoons salt
1 cup cream or half and half
1. In a medium, heavy-bottomed pot heated over medium-high heat until hot, melt the butter. Add the onions and sauté until they begin to brown, 6 to 8 minutes, stirring frequently. Stir in the garlic and peppers, and continue to cook until the garlic is aromatic, 1 to 2 minutes.
2. Add the sherry and stir, scraping any bits of flavoring from the base of the pot. Stir in the artichoke hearts, chicken broth and sugar. Season with 1 teaspoon salt, or to taste.
3. Bring the mixture to a boil over high heat, then reduce the heat and simmer, covered, for 30 minutes.
4. When the soup has simmered for 30 minutes, uncover, let it cool down just a bit and the slowly whisk in the cream until well blended.
6. Blend the soup using a stand or immersion blender, and strain if desired. Return the soup to the pot, add a little more broth if it seems too thick, and taste once more for seasoning. This makes a scant quart of soup.