Duarte’s Cream of Artichoke Soup

• servings: 6 servings

Ingredients

2 tbsp. butter

2 cloves garlic, finely chopped

1 small onion, finely chopped

2 lb. frozen artichoke hearts, thawed and roughly chopped

3 cups chicken stock

2 cups heavy cream

Kosher salt and freshly ground black pepper, to taste

Lemon wedges, for serving

Directions

instruction 0

Heat butter in 4-qt. saucepan over medium heat. Add garlic and onion; cook, stirring occasionally, until soft, about 8 minutes. Add artichokes; cook, stirring, until soft, about 3 minutes. Add stock; bring to a boil. Reduce heat to medium-low and cook until artichokes are very tender, about 20 minutes. Transfer stock and vegetables to a blender; puree until smooth. Return to saucepan, add cream, and bring to a simmer over medium heat; cook, stirring occasionally, until reduced by a third, about 45 minutes. Season with salt and pepper, and serve with lemon wedges on the side.