Lemon Artichoke Soup
Preparation Time: 15 min
Cooking Time: 30 min
Serves 4
INGREDIENTS
- 4 tbsp unsalted butter
- 3 small shallots, thinly sliced
- 5 cloves of garlic, smashed
- 2 stalks of celery, roughly chopped
- 3 tbsp all purpose flour
- 1/2 tsp smoked paprika
- 5 cups chicken or vegetable broth
- 28 oz Reese Marinated Artichoke Hearts
- 2 bay leaves
- 2 sprigs of fresh thyme
- 1 sprig of fresh rosemary
- Juice of 2 large lemons
- 1 1/2-2 tsp kosher salt
- Crumbled feta cheese, for serving
- Lemon slices, for serving
- Fresh dill and parsley, for serving
DESCRIPTION
This beautiful lemony artichoke soup is packed with flavor and easy to make. Bring your soup alive with the bold flavors of lemon, artichoke hearts, paprika, rosemary, and thyme. Perfect for any meal or as an appetizer!
DIRECTIONS
1. Melt butter in a large pot over medium heat until bubbling. Add the sliced onions, smashed garlic, and chopped celery. Season with 1/2 tsp salt and stir to combine. Cook for about 5 minutes, until fragrant and softened.
2. While the vegetables are cooking, trim the end of the artichokes and place them in a small bowl. Use your fingers to break apart the artichoke petals and place them in another bowl.
3. When the vegetables are softened, whisk in the flour and the smoked paprika and cook for 1-2 minutes. While continuing to whisk, gradually stream in the broth.
4. Stir in the thyme, bay leaves, rosemary, artichoke heart ends, and remaining tsp of salt. Bring soup to a boil and then simmer for 15 minutes.
5. Use an immersion blender to carefully puree soup until smooth. Stir in the lemon juice and artichoke heart petals. Taste and adjust seasoning if needed.
6. To serve, spoon soup into bowls, squeeze a slice of lemon over the top, and garnish with fresh dill and parsley and crumbled feta cheese.
2. While the vegetables are cooking, trim the end of the artichokes and place them in a small bowl. Use your fingers to break apart the artichoke petals and place them in another bowl.
3. When the vegetables are softened, whisk in the flour and the smoked paprika and cook for 1-2 minutes. While continuing to whisk, gradually stream in the broth.
4. Stir in the thyme, bay leaves, rosemary, artichoke heart ends, and remaining tsp of salt. Bring soup to a boil and then simmer for 15 minutes.
5. Use an immersion blender to carefully puree soup until smooth. Stir in the lemon juice and artichoke heart petals. Taste and adjust seasoning if needed.
6. To serve, spoon soup into bowls, squeeze a slice of lemon over the top, and garnish with fresh dill and parsley and crumbled feta cheese.