Artichoke and Lemon Soup Recipe from Frutta Si
LaSalle
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Artichoke and Lemon Soup Recipe

Servings: 4

Ingredients

  • 1 jar artichoke hearts, drained
  • 3 tbsp olive oil
  • 2 shallots, diced
  • 2 cloves garlic, sliced
  • 1 medium floury potato [approx. 250g], peeled and cut into 2-3 cm cubes
  • 1L vegetable stock
  • 1/2 tsp oregano
  • 1 tbsp lemon juice
  • zest 1/2 a lemon
  • 6 tbsp crème fraiche (100mL)
  •   salt to taste
  • ~25g toasted almonds, chopped, to garnish
  •   chives to garnish, snipped into very short pieces

Preparation

  1. Cut out the bottoms/bases from the artichokes with a paring knife; cut the bases into 1/4s, toss in 1 Tbsp of the olive oil to coat well, and reserve; chop the artichoke leaves medium fine.
  2. Heat the remaining olive oil in a soup pan over a fairly gentle heat; add the shallots and garlic and soften; add the potato cubes, stock and oregano, cover and simmer until the potato is tender.
  3. Add the lemon juice and lemon zest, transfer to a liquidiser / food processor and puree the soup.
  4. Return the pureed soup to the saucepan; add the chopped artichoke leaves and bring to a gentle simmer; stir the crème fraiche and season with salt.
  5. Distribute the artichoke bottom pieces between the bowls, pour over the hot soups and garnish with chopped almonds and chives.

Artichoke hearts

Olive oil

Shallots

Garlic

Potatoes

Vegetable broth

Oregano

Lemons

Salt

Almonds

Fresh chives

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