🌐 Original ▾
More ▾
Artichoke Soup Recipe
By Sylvia Fountaine | Feasting at Home · feastingathome.com
Yield: 4
A silky blended soup of sautéed onion, garlic, celery, potatoes and artichoke hearts, finished with lemon and optional sour cream.
| 2 tablespoons / 30 ml olive oil | Sauté onion, add garlic & celery | Add potatoes, artichokes, broth, cashews, salt & sage | Bring to boil, cover, simmer until potatoes tender, 15 min | Blend in 2 batches until silky, 1 min each | Return to pot over low heat, add lemon | Taste & adjust salt & lemon, season with pepper |
| 1 large white onion, big dice | ||||||
| 4–6 garlic cloves, rough chopped | ||||||
| 1 ½ cups / 150 g celery, sliced thin | ||||||
| 1 cup / 150 g potatoes, thinly sliced or diced | ||||||
| 3 cups / 450 g artichoke hearts (frozen, fresh, or jarred) | ||||||
| 3 cups / 720 ml veggie broth or chicken stock | ||||||
| 1/3 cup / 50 g cashews (optional) | ||||||
| 1 ¼ teaspoon kosher salt | ||||||
| 6 sage leaves or 1 tablespoon fresh thyme | ||||||
| a squeeze of lemon to taste | ||||||
| black pepper to taste |
Read left to right — each column combines what's behind it. Tap a step to check it off, or an ingredient to mark it as one you have.
🛒 Shopping list12 items
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free