Artichoke soup

    4 hours 10 min

    This is a delicious creamy soup. Artichokes, potato, carrot, onion, celery, dry vermouth, chicken stock and cream are simmered together, to create this wonderfully smooth pureed soup.

    21 people made this

    Serves: 4 

    • 4 whole artichokes
    • 500ml water
    • 500ml chicken stock
    • 125ml dry vermouth
    • 1 potato, diced
    • 1 small carrot, diced
    • 1 onion, chopped
    • 1 small stick celery, diced
    • 2 cloves garlic, finely chopped
    • 2 bay leaves
    • 1/2 teaspoon dried marjoram
    • 250ml whipping cream
    • 4 tablespoons grated Pecorino Romano cheese
    • salt to taste
    • ground black pepper to taste

    Prep:25min  ›  Cook:1hr40min  ›  Extra time:2hr5min  ›  Ready in:4hr10min 

    1. Steam the artichokes in 500ml water until tender (about 45 minutes) and reserve the liquid afterwards. Allow the artichokes to cool.
    2. Scrape the flesh from the bottom third of each leaf and place in medium stock pot along with the artichoke liquid.
    3. Remove fuzzy choke from each artichoke bottom and discard.
    4. Coarsely dice the artichoke bottoms and place in the stock pot. Next add chicken stock, vermouth, potato, carrot, onion, celery, garlic, bay leaves and marjoram. Simmer until the vegetables are very tender and the liquid is reduced by 1/3, about 45 minutes.
    5. Puree the soup in a liquidiser and return to the pot.
    6. Add the cream and the cheese and heat through but do not boil. Add salt and pepper to taste. Serve with croutons on top.

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    Reviews in English (19)


    This recipe was great. I used frozen artichoke hearts and just chopped them up. To save time, I sauted the veggies in some olive oil to get them going. My husband even gobbled this up and if I had told him it was artichoke soup, he wouldn't have even touched it. My teenagers and even my 3 & 5 year old ate this soup up! Need to make a double batch next time!  -  20 Nov 2004  (Review from Allrecipes US | Canada)


    OK, this is a fairly labor intensive recipe. But let's face it, artichokes always take a bit of effort. Even eating them plain. But this recipe is delicious. Served it to friends and they consumed every drop even though I had doubled the recipe..  -  14 Jul 2002  (Review from Allrecipes US | Canada)


    Life it too short - I used canned artichoke hearts, using just the bottoms and Land O Lakes fat free 1/2 & 1/2 to cut down on the fat. Yummy  -  18 Mar 2004  (Review from Allrecipes US | Canada)