If you like artichokes, you’ll really enjoy this soup. Our artichokes in the garden have begin to come into season now and this soup is a nice way to enjoy them.
- 6 artichokes
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1 bay leaf
- 1 medium potato, peeled
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 3 spring onions, the white parts and a bit of the green
- 4 cups vegetable bouillon
- few sprigs fresh thyme
- freshly ground pepper
- optionally soy mild, soy cream or soy yogurt
- greens as garnish-I used thyme and three colored sage leaves
- Bring about 1 inch of water with salt and 1 tablespoon lemon juice to boil in a large pot with a tight fitting lid.
- Clean the artichokes cut the stems and thorns off. Set them in the pot with the stem side down and cook for 15-20 minutes until the leaves are soft and come away from the choke.
- Trim the dark outer leaves off, cut the artichokes in half and if there is a fuzzy choke part, remove it with a spoon.
- Remove and of the nice “meat” from the larger leaves by scraping with a spoon.
- In a large pot, saute the sprig onions and garlic in the olive oil.
- Add the prepared artichokes, the peeled potato and the vegetable bouillon.
- Strip the leaves from the thyme sprigs.
- Add the other 1 tablespoon of lemon juice, the bay leaf and thyme to the vegetable bouillon and bring to a soft boil for 5 minutes.
- Remove the bay leaf and puree the soup. I use an immersion blender.
- Season with salt and freshly ground pepper, and optionally add soy milk, soy cream or soy yogurt. We did not, as it was already lovely and creamy.
- The soup was garnished with a few thyme sprigs and three colored sage leaves.