28ouncesartichoke bottoms or tops, drained, finely chopped; NOT MARINATED
32ouncesvegetable or chicken broth, low-sodium; (add more if you prefer a thinner soup)
1tablespoonolive oil
1teaspoonbutter, unsalted
4bay leaves
½cup heavy cream(optional)
fresh thymegarnish
salt & pepper to taste
Instructions
In a dutch oven on medium heat, heat olive oil and butter; add leeks and cook until leeks are somewhat tender
1 tablespoon olive oil, 1 teaspoon butter, 4 large leeks
Add broth, carrots and bay leaves; lightly season with salt and pepper; cook 20-minutes on medium-high heat, or until carrots are tender
3 medium carrots, 32 ounces vegetable or chicken broth, 4 bay leaves
Add drained and chopped artichoke hearts; cook for 5-8 minutes
28 ounces artichoke bottoms or tops
Remove bay leaves
Using an immersion blender, blend soup ingredients until it reaches a smooth consistency
Taste for seasonings; add salt & pepper if desired; add more broth if you want a thinner soup
salt & pepper to taste
* Add cream now if desired
½ cup heavy cream
Pour soup into bowls and garnish with fresh thyme
fresh thyme
Notes
Artichoke bottoms work best in this recipe; if you can only find artichoke tops (usually in a can or frozen), be sure to chop them very finely or use a food processor.The artichoke tops are somewhat stringy, so they have to be super fine.If you want to add cream, let it sit out a little while. If you add cold cream to hot soup, it might curdle.