Cream of Artichoke Soup

Cream of Artichoke Soup

  • Prep: 30 min
  • Cook Time: 15 min
  • Total: 45 min
  • Serving: 4 Servings

This elegant soup is rich and creamy with a nutty bite and hints of garlic; the perfect soup course dish for your next dinner party.


  • 1 jar (6 ounces) marinated artichoke hearts, coarsely chopped
  • 3 large cloves fresh garlic, crushed
  • 1/3 cup chopped onion
  • 1/3 cup chopped leek, cleaned and diced (white part only)
  • 2 tablespoons flour
  • 2 cans condensed chicken broth
  • 1 cup half-and-half
  • 2 tablespoons brandy
  • Salt and white pepper
  • Finely chopped parsley and Crème fraiche to garnish


  1. Drain marinade from artichokes and put into a large pot.
  2. Add the garlic, onion and leek and bring to a boil. Once mixture boils, immediately reduce heat to low, cover, and cook for 10 minutes.
  3. Pour one can of the chicken broth into a small bowl. Blend in the four until totally dissolved.
  4. Slowly add the flour mixture to the garlic, leeks and onions. Bring to a boil, stirring continuously. Boil for 1 minute or until mixture thickens.
  5. In a blender, add the hot mixture along with the artichokes and blend until smooth; return mixture to the pot and pour in second can of chicken broth, the half-and-half and brandy. Season with salt and pepper.
  6. Heat soup only until heated through. Ladle soup into bowls and garnish with parsley and a dollop of Crème fraiche.


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