No ImageArtichoke Soup

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  1. Danielle

    I am allergic to Onions, Garlic, Leeks and Potatoes. Any suggestions for altering the recipes above? I usually am pretty creative but these ingredients seem to dominate here.

  2. John

    I made this soup for guests the other night and
    it really was not that good. Even tho I used
    more artichokes; fresh, not canned or frozen;
    and less potatoes than called for in the recipe
    the universal comment was it tasted like potato
    soup. I used non salted butter and low sodium
    chicken stock, so it definitely needed salt to
    boost the flavor. We ended up adding salt, lots
    of pepper, and lemon juice to mask the overwhelming potato flavor. I probably won’t try this recipe again.

  3. Tam

    It’s essential to use the artichoke water from steaming the artichokes before cutting up the hearts. Condense the artichoke broth to one cup by simmering. The soup should be a lovely pale green. Canned and frozen will not compare to fresh.

  4. Beverly Forell

    I’ve used this recipe several times with great success! It’s my favorite, by far, and I love the ambiance of the Shadowbrook. If you ever get a chance to eat there, I highly recommend it. They use frozen artichoke hearts, which are easier to come by when you live not so close to the coast. :)

    Shadowbrook (Capitola) Creamy Artichoke Soup

    1 lb.
    (or 2-8.5 oz.
    cans, drained) Frozen artichoke hearts
    1 med.-lg.
    or 2 sm. Potatoes, peeled and sliced
    1/2 med. Onion, peeled and sliced
    1 1/2 Celery stocks, chopped
    1/2 med. Leek (white only), sliced
    1 clove Garlic, finely chopped (optional)
    3 Cups Chicken or vegetable stock
    1/8 Cup
    or 2 Tbsp. Fresh minced flat-leaf Italian parsley
    1/3 Tsp. Dried oregano
    1/2 Tsp. Dried basil
    3 Tbsp. Butter
    2 Tbsp. Flour
    1/2 Tsp. Half and Half
    1/2 Cup Heavy cream
    1/2 Tsp. Salt
    1/2 Tsp. Pepper
    1-2 Tsp. Fresh lemon juice

    Directions: Cook vegetables, including frozen artichoke hearts if used, in water until soft, approx 10-12 minutes. Drain. In blender, purée cooked vegetables (add canned artichoke hearts here, if used) and optional garlic. Return to pot. Add the herbs and stock. Sim-mer for 20 minutes.

    Make a roux with the melted butter and flour over medium heat. Add the half and half, stirring until smooth. Add to soup. Add the heavy cream. Bring soup back up to boil and season with salt, pepper and fresh lemon juice to taste. To thin soup, add half and half. To thicken, add more roux.

    Strain through a fine strainer or colander. Makes about 6-8 ounce servings.

  5. Katie

    The cream of artichoke soup from Duarte’s is my absolute favorite. They also have a really great cream of chili soup. My dad grew up in Pescadero, and our family still lives in the area, so we go there whenever we can. FYI: the Duarte’s are Portuguese, not Italian, so their name is pronounced Due-art, not Due-art-tay, like many people make the mistake of doing. It’s just one of those things that gets annoying if you’re a local and know better :)

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