Artichoke Soup! A simple delicious recipe using fresh or frozen artichoke hearts that can be made vegan or made creamy! Keto friendly!
Garnish: ¼ cup sour cream ( or yogurt), truffle oil, sprig of thyme, black finishing salt
Sauté the onion in olive oil, over medium-high heat in a medium pot, stirring for 2-3 minutes. Add garlic and lower heat to medium. Cook garlic until fragrant, 2-3 more minutes. Add celery, sauté 1 minutes. Add potatoes, artichoke hearts, broth, salt and sage ( or thyme). Bring to a boil, cover, lower heat and simmer until potatoes are very tender, about 15 minutes.
Blend in 2 batches, for a full minute each, making sure those silky fibers get all blended up. I will often give the soup a taste right from the blender to see if it is still fibrous. If so, keep blending, they will go away, I promise!!!
Place back in the pot over very low heat. Add a little squeeze of lemon, and swirl in sour cream if using.
Taste, and adjust salt. Season with pepper.
Serve in bowls with a sprig of thyme a swirl of sour cream ( see note) and a drizzle of truffle oil to elevate. A light sprinkling of black salt adds a nice contrast.
Feel free to use 12 ounces of fresh artichoke hearts ( a scant, 3 cups). A inch of stem is perfectly ok, just make sure to slice thinly. Scoop out all the silky fibers. Cut into small pieces so they cook fast.
For the pretty sour cream swirl on the top, use a tiny whisk and whisk water with sour cream to thin by half. Swirl it in right before serving using a spoon.
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