As promised in my earlier post about artichokes, I’ll be posting some of my favorite recipes over the next few days. This is not only my favorite way to serve artichokes, but it’s my favorite springtime soup! I served it last year at a brunch I threw for my girlfriends. Unfortunately, I don’t have a good picture of the soup itself (for an amateur without a food stylist, soup is very hard to shoot). But here’s a cute picture of my girlfriends before we dove into the soup, along with the recipe!
- 4 medium fresh artichokes
- 1 lemon, zested and juiced
- 2 teaspoons olive oil
- 1 small carrot, diced
- 1 small onion, diced
- 1 celery stalk, diced
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 2 cups vegetable broth
- 2 dried bay leaves
- 1/2 teaspoon dried oregano
- 2/3 cup greek yogurt
- 4 Tablespoons grated fresh Parmesan or Romano cheese
- Kosher salt and freshly ground black pepper to taste
- Bring two and a half cups of water to a boil over high heat.
- Peel the first layer of leaves from the artichokes and place them in a steamer tray in a large stockpot with the water.
- Squeeze the lemon juice over the top of the artichokes. Cover, reduce heat to medium-low and steam until tender, 30 to 45 minutes, depending on size.
- Remove artichokes, reserving the liquid, and let cool until you can handle them.
- Scrape the flesh from the bottom of each artichoke leaf into a stockpot. Add the reserved cooking liquid. Discard the fuzzy choke from the bottoms of the artichokes and chop the hearts.
- Meanwhile heat oil in a medium stockpot. Add carrots, onion, celery, and garlic. Reduce heat a sweat the vegetables for approximately 10 minutes or so until soft.
- Add the wine and bring to a boil. After most of the wine has been absorbed, add the vegetable broth the reserved liquid from steaming the artichokes, the bay leaves, and the oregano.
- Bring back to a boil, then reduce to a simmer for about 20 minutes. Remove and discard bay leaves.
- Using an immersion blender, puree vegetables until smooth.
- Whisk in yogurt and cheese and bring back to a low simmer, stirring constantly until fully blended.
- Serve immediately.
Notes: If you don’t have an immersion blender you can use a blender or a food processor. Just remember to pour the soup into a bowl (I like to use the 2 quart measuring cup), let it cool slightly, and then work in batches, returning the artichoke puree to the stockpot after blending/processing. I like to serve this soup with a dollop of creme fraiche, lemon zest, and some toasted pine nuts.
What you’ll need: A saucepan with a steamer and lid, a medium stockpot, and a blender or a food processor.
What you want to know: This recipe serves six with 105 calories, 3 grams of fat, 5 grams of fiber and only 1 WW point per serving.