Rich Artichoke Soup

Shopping List

• 12oz jarred artichoke hearts 

• 1 package of frozen peas

• 3 cups of water

• 1 bouillon cube

• ½ yellow onion

• 3 garlic cloves, chopped, minced or crushed

• ¼ cup heavy cream

• ¼ cup parmesan

• Olive oil

• Salt

• Pepper

The Short Story

1. In a large saucepan or small pot, heat a glug of olive oil over medium-high heat then add the chopped shallots and garlic to the pan.

2. Stir occasionally for 3 minutes then add the water, bouillon cube, frozen pears, artichokes and the water from the jar. 

3. Bring pot to a boil while stirring occasionally and continue to cook for about 8 minutes

4. Take pot off of the heat and place on a heat resistant pad on your countertop

5. Using an immersion blender, blend the contents in the pot until smooth that should take about 1 - 2 minutes

6. Return pot to the stove and lower heat to low. Stir in heavy cream and parmesan gently as well as any last salt and pepper. 

7. Divide into bowls and top with a tiny pour of heavy cream, olive oil and a small sprinkle of parmesan.  

Pics or it didn’t happen

Long Story

Artichokes: I like the ease of just pouring the contents of a jar of artichoke hearts in a pot rather than the frozen variety because of the extra infused water that it's kept in. If for some reason you want to use fresh artichoke hearts, more power to you but you will be in your kitchen all day long if you do. 

Peas: I’ve actually never used canned peas - ever. I’ve always had a bag of frozen peas in the freezer but I might experiment with the canned version in the future. I’ll update the shopping list if I feel that canned peas are better than frozen.

Broth: I made this during the quarantine days so broth was in short supply at the store when planning the weekly menu. Bouillon cubes are great in a pinch if you need broth since you will never run out of water...I hope. 

Shallot vs. Onion: Looking back, I think using a sweet or yellow onion might be better than a shallot. Shallots have a distinct sharp taste like red onions but I think the sweetness of a yellow onion would compliment better in this soup.