Creamy Artichoke Soup recipe

Preparation Time: 20 minutes | Cooking Time: 2 hours

This creamy artichoke soup is a wonderful winter warmer. It's also a wonderful recipe for a dinner party starter, or as a lunch in winter. Serve with soft white rolls and a sprinkle of cheese.


  • 4 artichokes
  • 1 litre chicken stock
  • 125ml white wine
  • 1 carrot
  • 1 onion
  • 1 celery stalk
  • 1 potato
  • 2 garlic cloves
  • 2 bay leaves
  • 1/2 tsp. dried marjoram
  • 2 tbsp. each butter and oil
  • 250ml double cream
  • 4 tbsp. grated parmesan
  • Salt and pepper


  1. Place the artichokes in 500ml chicken stock in a saucepan. Simmer for 45 minutes, reserve the liquid and leave to cool. Scrape the flesh from the bottom of the artichoke leaves and dice the artichoke hearts, discarding the "chokes". Set to one side.

  2. Finely dice the onion, carrot, celery stalk and potato. Mince the garlic. Heat oil and butter in a large saucepan. Add the onion, carrot and celery and fry for 10-20 minutes until golden and browned. Add the garlic and fry for 1-2 minutes, then add the potato and fry for 1-2 minutes. Add the prepared artichoke.

  3. Add the wine, chicken stock and reserved chicken stock that you simmered the artichokes in. Add the bay leaves and marjoram. Simmer for 45 minutes to 1 and a half hours, until the veggies are very tender. Blend either using a hand blender or a food processor.

  4. Return the soup to a clean saucepan. Add the cream and parmesan and stir to combine, then heat through but do not allow it to boil. Discard the bay leaves and season to taste.

To make life easier, use 1 tin of artichoke hearts, drained, in place of the whole artichokes. Recipe serves 8.

Recipe Details:

  • Author: Laura Young.
  • Published:

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