I got the idea of this soup from the New York Times, 2/8/2004. I have left out the butter and the cream to keep it
pareve. I've also used frozen artichoke hearts instead of fresh artichokes, but either would be fine. This is sort of an artichoke
vichyssoise. Although the original recipe calls for straining the soup and avoiding browning the vegetables (to maintain a white
color), I like it with slightly browned vegetables, and I don't strain it.
In a large pot, warm the olive oil. Cook the artichoke bottoms, leek, garlic, onion, and shallots gently until they begin
to brown. Add the potatoes and cook for about 1 more minute. Add the stock, bay leaf, thyme, parsley, and pepper. Simmer,
uncovered, 1 hour. Discard the bay leaf and fresh herbs (if you have used whole sprigs). With an immersion blender, purée the soup.
Adjust the salt and pepper. Serve immediately or refrigerate and reheat later. When reheating, be careful not to burn the soup.
- 4 T. olive oil
- 400 grams (about 14 ounces) frozen artichoke bottoms - this is equivalent to about 6 large artichoke hearts - sliced
- 1 medium leek, white and light green part only, cleaned and sliced
- 6 chopped garlic cloves
- 1 1/2 cup sliced yellow onion
- 3 shallots, sliced
- 1/2 pound peeled and sliced Yukon Gold potatoes
- 10 cups vegetable broth
- 1 bay leaf
- 2 sprigs fresh thyme or 3/4 tsp. dried thyme
- 4 sprigs fresh parsley or 3/4 tsp. dried parsley
- 1/2 tsp. freshly ground black pepper and salt, to taste