Cream of Artichoke Soup

serves 6

recipe slightly adapted from Saveur Magazine

  • 2 lbs. frozen artichoke hearts,  thawed and roughly chopped
  • 4 tablespoons unsalted butter
  • 2 cups chicken broth
  • 3 cloves garlic, finely chopped
  • Kosher salt and freshly ground pepper to taste
  • 1⁄3 cup cornstarch
  • 1 cup heavy cream
  • 1 tbsp. finely chopped parsley
  • 1 lemon, cut into 6 wedges
  • chopped parsley, for serving
  • warm sourdough bread, for serving

Working in batches, purée artichoke hearts with 2 cups water in a blender. Transfer puréed artichokes to a 6-qt. pot with the butter, chicken broth, garlic, and salt and pepper. Bring to a boil, reduce heat to medium-low, and simmer stirring occasionally, for 1 hour.

In a small jar or bowl, whisk together cornstarch with 1⁄2 cup cold water. Vigorously whisk cornstarch mixture and heavy cream into soup. Raise heat to medium-high and cook, whisking frequently, until slightly thickened, about 10 minutes. Strain soup through a mesh strainer into a clean pot over low heat; discard solids. Ladle soup into 6 bowls, garnish with parsley, and squeeze a lemon wedge over each. Serve with warm sourdough bread.