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–+ servings
a serving of Traditional Greek Artichoke soup

Traditional Greek Artichoke Heart Soup Recipe: Creamy Delight

This recipe beautifully combines tender artichoke hearts with rich broth, heavy cream, garlic, and a zest of lemon, creating a velvety blend that's both comforting and sophisticated.
Topped with golden Parmesan crisps, this soup offers a taste of Greek elegance in every bowl. It's a perfect choice for anyone looking to enjoy the flavo
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Appetizer, Meze
Cuisine Greek
Servings 6
Calories 1721 kcal

Equipment

  • Large Pot for cooking the soup ingredients together.
  • Knife and cutting board: for preparing the artichokes and mincing the garlic.
  • Measuring Cups and Spoons: to measure broth, cream, and seasonings accurately.
  • Blender or immersion blender: to puree the soup into a creamy consistency.
  • Strainer: for draining canned artichokes.
  • Baking sheet if making Parmesan crisps as garnish.
  • Cheese Grater: to grate fresh Parmesan for the soup and crisps.
  • Zester or microplane grater: for acquiring lemon zest
  • Juicer or hand reamer: to juice the lemons.
  • Ladle: for serving the soup into bowls.

Ingredients
 
 

  • 4 cups artichoke hearts (about 2 cans drained or fresh ones prepared and cooked)
  • 4 cups chicken or vegetable broth (low sodium preferred)
  • 1 cup heavy cream
  • 2 cloves garlic minced
  • 1 tbsp olive oil
  • 2 tsp lemon zest
  • 2 tbsp lemon juice freshly squeezed
  • 1/2 cup Parmesan cheese grated (for crisps)
  • Salt to taste
  • Pepper to taste
  • Additional Parmesan cheese shavings for garnish

Instructions
 

Preparing the Ingredients

  • If using fresh artichokes, clean and prepare them by removing the tough outer leaves and stems, then boiling until tender. If using canned, simply drain them well.
  • Mince the garlic, zest and juice the lemon, and grate the Parmesan cheese for the soup and crisps.

Cooking the Soup

  • Warm the olive oil in a large pot over medium heat. Add the minced garlic and cook until fragrant, about 1-2 minutes.
  • Add the artichoke hearts to the pot and sauté for an extra minute.
  • Pour in the chicken or vegetable broth. Bring the mixture to a simmer and cook for about 20 minutes so the flavors meld together.
  • Transfer the contents to a blender or use an immersion blender in the pot to puree the mixture until smooth.
  • Return the pureed soup to the pot, if needed, and integrate the heavy cream. Stir well.
  • Add lemon zest and lemon juice. Season with salt and pepper to taste. Keep warm on low heat.

Making Parmesan Crisps (Optional Garnish)

  • Preheat the oven to 400°F (200°C).
  • Place small mounds of grated Parmesan on a baking sheet lined with parchment paper. Flatten them slightly.
  • Bake for 3-4 minutes or until they are golden and crisp.
  • Allow them to cool before handling.

Garnishing and Serving

  • Ladle the warm soup into serving bowls.
  • Garnish each bowl with additional Parmesan cheese shavings and a Parmesan crisp, if desired.

Notes

With straightforward steps and common ingredients, this recipe is suitable for cooks of all skill levels
 

Nutrition

Calories: 1721kcalCarbohydrates: 107gProtein: 45gFat: 116gSaturated Fat: 67gPolyunsaturated Fat: 6gMonounsaturated Fat: 36gCholesterol: 310mgSodium: 12600mgPotassium: 343mgFiber: 33gSugar: 33gVitamin A: 5974IUVitamin C: 20mgCalcium: 886mgIron: 1mg
Keyword Artichoke hearts, Easy
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