Artichoke Soup with Shrimp Skewers

Artichoke Soup with Shrimp Skewers

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Ingredients
  

  • 5 large artichoke hearts fresh and trimmed
  • 5 Tbsp butter divided
  • 1 medium leek sliced and rinsed, white/green parts only
  • 7 cloves garlic finely chopped
  • 1/2 cup shallots finely chopped (you can use yellow onions if shallots are unavailable)
  • 8-9 oz. Yukon Gold potatoes peeled and diced
  • 12 cups low sodium chicken broth vegetable broth can be used
  • 1/2 bay leaf
  • 2 sprigs thyme fresh
  • 5 sprigs parsley fresh
  • 1 sprig mint fresh
  • 1/3 cup cream
  • 1/3 tsp cracked black peppercorns
  • Kosher salt and cracked black/red pepper to taste

Instructions
 

  • Begin to peel off leaves from around artichoke until you find thistle choke in the center.
  • Using a small knife, remove choke and throw it away.
  • Cut tough skin of stems and throw away.
  • Leave roughly 1 1/2 inches of stem on artichoke hearts.
  • Roughly chop hearts into small pieces, about 1/3 inch in thickness.
  • In a large pot over medium heat, melt butter and add artichoke hearts, leek, garlic and shallots.
  • Cook until tender but do not let them brown. About 1-2 minutes.
  • Add stock to pot and diced potatoes.
  • In cheesecloth, place bay leaf, thyme, mint and parsley, as well as the peppercorns, and add to pot.
  • Bring soup to a high simmer over medium-high heat, then lower back to medium heat.
  • Cook uncovered. About 1 1/4 hours.
  • Remove cheesecloth.
  • Using a handheld mixer, mix soup to desired texture.
  • Just before serving soup, heat to a simmer and stir in remaining butter and cream.
  • Season with salt and crushed black and red pepper to taste.
  • Serve with skewers of cooked shrimp.
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