How to Make a Creamy Potato and Artichoke Soup

All-vegetable soup in heavy cream and a hint of lemon flavor. You'll need some time to work on the artichokes, or buy prepared artichoke hearts in jars/cans; the rest is easy and straight forward. Vegan/vegetarian friendly (use vegetable stock for chicken broth). Creamy potato and artichoke soup recipe >>

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 8 medium-sized artichokes or with equal amount of jarred/canned artichoke hearts
• 1/3 cup plus 1 tablespoon olive oil
• 1 large white onion, peeled, coarsely chopped
• 4 celery stalks, washed, cut off ends, coarsely chopped
• 1 large russet potato, peeled, coarsely chopped
• 6 cups chicken stock or vegetable broth
• 1/3 cup hazelnuts (filberts)
• 1/2 tablespoon salt
• 1-1/2 teaspoon ground white pepper
• 2-1/4 cups heavy cream
• 2 tablespoons fresh lemon juice
• 1 lemon, quartered (omit, if using jarred/canned artichoke hearts)

1. If you are using jarred/canned artichoke hearts, drain off liquid and then skip to Step 3.
   
   Prepare the artichokes. Wash artichokes, cut off bottom stem and the top 1/3 of each. Working one artichoke at a time, snap with hands or cut off outer leaves with kitchen knife until you reach the yellow/white soft inner leaves (artichoke hearts). Trim off fuzzy leaf edges, if any.

2. Spread the inner leaves open, using a spoon or paring knife and remove the prickly choke. Leaving the inner leaves intact, though. Cut artichokes lengthwise into eighths, each. Squeeze some lemon juice of the wedges on artichoke to prevent oxidizing. Reserve.

3. Make the soup. Heat olive oil in a large saucepan over medium heat. Sauté onion and celery until softened, about 10 minutes. Stir in the artichokes, potato and chicken/vegetable stock. Turn up heat and bring ingredients to a boil.
   
   Preheat oven to 400°F.

4. Reduce to medium-low heat for the soup. Cover saucepan. Simmer until thickened, about 1 hour, stirring occasionally.

5. Work on the hazelnuts while the soup is cooking. Spread nuts in a single layer on ungreased baking dish in a single layer. Lower oven heat to 200°F and toast hazelnuts in oven for 6 minutes or until warm.

6. Spread the nuts on a clean, dry cotton towel. Wrap with another towel on top. Rub rub towels against nuts to remove skin. Set aside to cool, then coarsely chop the nuts.

7. Fit food processor or blender with metal blade. Puree soup in batches on high until creamy, about 45 seconds. Using fine-mesh sieve and strain pureed soup into a large saucepan.

8. Stir in heavy cream, lemon juice, salt, and white pepper, heavy cream into the soup. Simmer over medium-low heat, be sure to mix well. Ladle the soup into serving bowls. Sprinkle soup top with the chopped warm hazelnuts and serve. Creamy potato and artichoke soup recipe makes 4 portions.

[goodselfme]

on 11/8/2009 Tx for the creamy potato and artichoke soup recipe. I will use a blender since I don't have a food processor. So glad you suggested both could be used.