PCC Creamy Artichoke Soup

Yield: Makes about 2 quarts

Your rating: None (3 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

Heat oil in a large soup pot over medium heat. Cook onions, celery, carrots, garlic, thyme, Herbes de Provence, celery seed, cayenne pepper, salt and pepper until soft, 8 to 10 minutes.

Add artichoke hearts, vegetable stock, milk, cream and bay leaf. Bring to a simmer and cook for 30 minutes. Remove bay leaf and carefully blend soup with an immersion blender or in batches in a blender or food processor. Adjust seasoning and serve.

Recipe by PCC Deli

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

More about: artichokes

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