Mui
Tasty Apprentice
Today, I’m excited to share a rich and creamy artichoke soup recipe that’s perfect for those cozy days when you crave something warm and comforting. Artichokes are the star of this dish, bringing a unique flavor and creamy texture that will make this soup a hit at any meal. Whether you’re serving it as a starter or enjoying it as a main course, this Cream of Artichoke Soup is sure to impress. Plus, it’s a great way to enjoy a gourmet dish at home with simple ingredients. Let’s get cooking! 
Ingredients:
Ingredients:
- 4 whole artichokes
- 2 cups water
- 2 cups chicken stock
- ½ cup dry vermouth
- 1 potato, diced
- 1 small carrot, diced
- 1 onion, chopped
- 1 small stalk celery, diced
- 2 cloves garlic, minced
- 2 bay leaves
- ½ teaspoon dried marjoram
- 1 cup heavy whipping cream
- 4 tablespoons freshly grated Romano cheese
- Salt to taste
- Freshly ground black pepper to taste
Instructions:
- Steam the artichokes in 2 cups of water until tender, about 45 minutes. Reserve the cooking liquid and set artichokes aside until cool enough to handle.
- Scrape the flesh from the bottom third of each leaf and place it in a medium soup pot along with the artichoke liquid.
- Remove the fuzzy choke from each artichoke bottom and discard.
- Coarsely dice the artichoke bottoms and place them in the soup pot. Add the chicken stock, vermouth, potato, carrot, onion, celery, garlic, bay leaves, and marjoram. Simmer until the vegetables are very tender and the liquid is reduced by one-third, about 45 minutes.
- Remove the bay leaves and puree the soup with an immersion blender until smooth.
- Stir in the cream and cheese until just heated through. Season with salt and pepper to taste. Serve with croutons on top if desired.
Enjoy your creamy and delicious homemade artichoke soup!
Thanks for the love, hope it’s as cozy as it sounds! 
