The clearest answer to the question of how to make artichoke soup is hidden in this recipe prepared with simple but effective ingredients. This dish, which turns heavy-looking vegetables into a light cream, is an ideal option for both diet and daily meals.
This soup, which is rarely seen in Turkish cuisine but is loved worldwide, attracts the attention of modern women with its detox effect and light structure. Here’s how it’s done step by step.
Ingredients and Preparation
Choosing the right ingredients determines the consistency of the soup. Clean 4 artichokes and chop them into small cubes. To balance the smell of leek and onion, it is enough to use 1 medium-sized leek and 1 small onion. Garlic starts with 3-4 cloves and deepens the flavor.
- 4 artichokes
- 3 tablespoons of butter
- 1 medium sized leek
- 3-4 cloves of garlic
- 1 small onion
- 2 teaspoons fresh thyme (or dried)
- 4 sprigs of parsley
- 2 tablespoons of cream
- Black pepper and salt
- Chicken broth (optionally, you can use it instead of water)
How to Make Artichoke Soup Step by Step
Start by setting your stove to medium heat. Melt the butter in a large saucepan. Butter softens the earthy taste of the artichoke and gives it a creamier texture.
Sauteing Stage
Chop the artichoke, leek, onion and garlic and add them to the pot. You can add some liquid (or use chicken broth) to dehydrate the ingredients. Cook until the vegetables soften and absorb their water. This stage may take approximately 10-15 minutes.
Seasoning and Cooking
When the vegetables soften, add thyme, parsley and black pepper. Cook over medium heat for 45 minutes for the soup to reach its full consistency. This time allows the artichoke to melt completely and the soup to bind.
Final Touches
When the cooking time is up, turn off the stove. Add 2 tablespoons of cream to the soup. Adding the salt at the last stage ensures that the vegetables retain their flavor without absorbing their water. If you want, you can make it smooth with a blender or leave it chopped.
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