Provence Artichoke Soup

Total Time
Prep 15 mins
Cook 40 mins

You have most of the ingredients in your pantry! Just pick up some artichoke hearts, a lemon and a juicy orange and you'll be all set to make this yummy soup! Adapted from Moosewood Restaurant New Classics cookbook.

Ingredients Nutrition


  1. Warm up the olive oil in a nonreactive soup pot. Add onions, potatoes, carrots, celery, salt, and bay leaves and saute on medium heat 10 minutes, stirring often. Add stock and bring to boil; then lower heat, cover, and simmer for about 15 minutes.
  2. Add artichoke hearts, sherry, and saffron to soup pot and continue simmering for 5 minutes.
  3. Now stir in the lemon juice, orange juice, and orange peel, simmer for another 5 minutes. Season to taste with black pepper. Remove and discard bay leaves.
  4. Serve garnished with the parsley and thin slices of fresh lemon. Enjoy!


Most Helpful

This is a deliciously light and lemony soup. I thought the touch of saffron was ingenious. I am a sucker for artichokes and lemon, but this soup has much merit on its own. I could see adding garlic perhaps, but that might affect the delicacy of the taste. I definitely don't recommend pureeing this soup though. Do try this, it's a keeper! (I took a picture, but Sharon's was so much better I was a bit ashamed to post.):) P.S. Good for breakfast the next day too:)

Kumquat the Cat's friend December 10, 2007

This Soup has some nice flavors the sweetness and the sour of the lemon and orange compliment the artichoke - what it misses in body it has in flavor. Will I make this soup again - yes with a few changes - I would add 2 tsps of minced garlic and then at the end would puree the soup to give that boldness that it has but just needs that little Bam - Thanks Sharon for a great post

Ravenseyes December 01, 2007

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