Put Fresh Artichokes to Use in This Creamy Soup

Yields: 4-6

Prep Time: 50 mins

Total Time: 1 hour 50 mins

Ingredients

• 3 tbsp.

  olive oil

• 6

  cloves garlic, chopped, divided

• 8 oz.

  sourdough bread, cut into cubes

• Kosher salt and freshly ground black pepper

• 2

  lemons

• 4

  large artichokes, or equivalent frozen hearts (about 3 cups)

• 4 tbsp.

  (1/2 stick) unsalted butter

• 1

  large yellow onion, chopped

• 1/2 lb.

  Yukon Gold potatoes, peeled and chopped

• 8 c.

  chicken stock

• 3

  bay leaves

• 1

  small bunch thyme

• 1/4 c.

  heavy cream

Directions

1. Preheat oven to 350°F. Heat oil in a large pot over medium heat. Add 2 cloves garlic and cook until fragrant, 1 to 2 minutes. Remove from heat. Add bread and stir until coated. Transfer to a large rimmed baking sheet. Season with salt and pepper. Bake, stirring halfway through, until golden brown, 14 to 16 minutes. Cool completely.

2. Meanwhile, juice lemons into a bowl of water; add rinds to bowl. Working one at a time, trim artichoke stem, remove all leaves, and trim choke from artichoke. Quarter heart and place in lemon water. Repeat with remaining artichokes.

3. Melt butter in a large Dutch oven or pot over medium-high heat. Add onion and artichoke hearts. Season with salt and pepper. Cook, stirring occasionally, until onion is translucent, 5 to 7 minutes. Add potatoes and remaining 4 cloves garlic. Season with salt and pepper. Cook until garlic is fragrant, 1 to 2 minutes. Add stock, bay leaves, and thyme and bring to a boil.

4. Reduce heat and simmer until vegetables are softened, 45 minutes to 1 hour. Discard bay leaves and thyme stems. Puree in batches, in a blender (or using an immersion blender directly in the pot). Strain through a fine strainer. Stir in cream. Serve warm or chilled, topped with croutons.

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