Artichoke and Lemon Soup Recipe



Artichoke and Lemon Soup Recipe


1 jarartichoke hearts, drained
3 tbspolive oil
2shallots, diced
2 clovesgarlic, sliced
1 mediumfloury potato [approx. 250g], peeled and cut into 2-3 cm cubes
1Lvegetable stock
1/2 tsporegano
1 tbsplemon juice
zest1/2 a lemon
6 tbspcrème fraiche (100mL)
salt to taste
~25gtoasted almonds, chopped, to garnish
chives to garnish, snipped into very short pieces


  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.

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