Chilled Artichoke Soup
photo by Rita1652
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 tablespoon olive oil
- 1 onion, finally chopped
- 1 garlic clove, finely minced
- 2 (800 g) cans artichoke hearts, drained and roughly chopped
- 600 ml vegetable broth
- 150 ml sour cream
- 2 tablespoons fresh thyme leaves, finely minced
- 2 sun-dried tomatoes, in thin strips (optional, as garnish)
directions
- Warm the olive oil in a large saucepan and saute the onion and garlic just until they are softened, but not browned.
- Add the artichoke hearts and vegetable broth to the mixture.
- Bring to the boil, then reduce the temperature to a simmer; partially cover the pan and allow to simmer for 3 minutes.
- Remove from heat, and puree the mixture with a hand blender (or do the same in a food processor) until smooth.
- Return to the saucepan and allow to cool completely.
- After it is cooled, add the sour cream and the thyme.
- Place in the refrigerator, covered, for 3-4 hours before serving.
- When serving, garnish each bowl with sun-dried tomato strips, if desired.
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Reviews
-
I made this yesterday and had some for lunch today. The extra time for letting the soup chill also allows the flavors to meld wonderfully. I did chop up a bit of the artichoke & float it on top of the soup rather than garnishing with dried tomatoes. Other than that, I followed instructions exactly and was rewarded with a creamy, refreshing soup. This time I used regular sour cream, but next time I will go back to my usual low-fat sour cream. And believe me, there WILL be a next time. Another winner, Minx!
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Interesting! I enjoyed this cooling soup! I did add very thinly sliced lemongrass, fresh ginger and lemon juice.I use yogurt in place of the sour cream. I didn`t have veggie broth so I used water. Next time I would save a couple of hearts quartered and used as a ganish. Cilantro would also add to this refreshing soup.
Tweaks
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Interesting! I enjoyed this cooling soup! I did add very thinly sliced lemongrass, fresh ginger and lemon juice.I use yogurt in place of the sour cream. I didn`t have veggie broth so I used water. Next time I would save a couple of hearts quartered and used as a ganish. Cilantro would also add to this refreshing soup.
RECIPE SUBMITTED BY
FlemishMinx
Belgium
I am an American married to a Belgian, and have lived in Belgium since December 1999. Cooking is my major hobby. I'm also an avid reader, but I have difficulty finding the time. I love to travel. Since moving to Europe I've been lucky enough to have had the opportunity to go a couple of times per year to Paris, as well as having visited London, Rome, Florence, Naples, Amsterdam, and of course Brussels and Antwerp. I've seen at least parts of most regions of France, as well as parts of Germany, Austria, a great deal of Switzerland, Slovenia, Croatia, Luxembourg, and Monaco. I'm absolutely in love with the Bay of Naples and Sorrento coast areas of Italy, which my husband and I recently re-visited on a trip that included Rome, Puglia, Umbria and Marche. I'm still looking forward to Ireland, Spain, Portugal, the Czech Republic . . . the list is too long ! One of the bonuses of travel is getting to taste the local cuisine, and afterward trying to figure out how to duplicate it at home.
I think cooking is one of the nicest things a person can do for someone they love (including themself!)
I had to submit a picture with me and my cat, Sophie, as she insists on sitting in my lap when I'm sitting at the computer. If you are wondering what all that stuff hanging on the wall behind us in the photo is, it is just a small part of my husband's military medal collection. He was appalled by my posting this picture-- Our study is the messiest room in our house (thank god!)