An ahhh-mazing hearty healing bowl of Artichoke Soup – that’s healthy, comforting, and oh so delicious!
The oh so simple artichoke (or carciofi to my Italian friend) is one of those ingredients the Mayo family cannot get enough of.
When it comes to eating artichokes all roads, as ever, lead to Rome.
Artichokes, carciofi in Italian, are bundled up in restaurant windows, piled high in shops, and floating face up in buckets of water in many Italian vegetable markets.
Jade is a huge artichoke lover. She can happily devour 4 grilled artichokes in one sitting.
But since they were out of season I tried to make a soup using the frozen hearts. And it’s now one of my favorite soup recipes of all time.
You’d think the soup has potatoes because the artichokes add a creamy and luxurious taste.
I’ve added dill to give it freshness and a squeeze of lemon at the end to add some bright acidity.
I stirred in a touch of goat cheese to give it a silky texture and make it look pretty but you can leave this out.
Serve it just about any way you please. I promise it’s going to be delish.
xxx Chef MM
PrintArtichoke Soup with Fresh Dill
Ingredients
- 2 TBS olive oil
- 3 celery stalks, chopped
- 1 clove of garlic chopped
- 1 onion – chopped
- 1 ½ tsp coarse salt
- ½ tsp black pepper
- 3 cups chicken stock
- 12 oz bag frozen artichoke hearts, thawed
- 1 packed cup fresh spinach
- ½ cup chopped fresh dill
- 1 Lemon- cut into wedges
- Goat cheese or Greek yogurt – optional ****
- Chopped chives to garnish
Instructions
Puree the soup a cup at a time in a blender until smooth. Add the spinach and dill to the last cup. Return the soup to the stove. Warm over low heat and adjust seasoning to taste.
Ladle the soup into bowls. Squeeze a lemon wedge over each bowl of soup before serving.
**** You can add a tablespoon of goat cheese or Greek yogurt garnished with chives if you want.
SERVES 4
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