WITH CRISPY ARTICHOKES
BROCCOLI SOUP
Silky and bright Broccoli Soup! Light and bright with yogurt and lemon. Blended with chives and parsley to give it some extra flavor and color. Topped with roasted crispy artichokes, the star of the show.
Serves 4 | Total Time : 1 hour.
Broccoli Soup with Crispy Artichokes
Yield: 4
Prep time: 30 MinCook time: 20 MinTotal time: 50 Min
Ingredients
- 14 oz jar of marinated artichoke heart wedges (see note 1)
- 2 tbsp olive oil
- 1 white onion, roughly chopped
- 6 garlic cloves, roughly chopped
- 1 lb broccoli, crowns roughly chopped, stems peeled and roughly diced
- 3 cups stock (vegetable or chicken)
- 1 cup milk
- 1 cup roughly chopped parsley
- ½ cup roughly chopped chives
- ½ cup yogurt
- ½ cup gruyere, shredded (for serving)
Instructions
ROASTED ARTICHOKE HEARTS
- Preheat your oven to 450°F
- Drain and slice the quartered artichoke hearts in half lengthwise. (see note 2)
- Add them to a sheet tray, spacing them out so they don’t overlap.
- Bake for 12-15 minutes, flipping halfway.
- Watch them very carefully after you flip them, as they can burn quite quickly
BROCCOLI SOUP
- In a heavy-bottomed pot, heat 2 tablespoons of oil over medium heat. Add the chopped garlic and onion, and sauté until the onion is soft and just beginning to brown.
- Add 2 cups of vegetable stock along with the broccoli and artichokes. Bring to a boil and cook for 2 minutes, then reduce the heat to medium. Cover and let everything simmer for 10 minutes.
- Turn off the heat and allow the mixture to cool slightly. Transfer to a blender along with the parsley, chives, and 1 cup of milk (blend in batches if necessary). Blend until smooth, adding more stock as needed.
- Pour the soup back into the pot and whisk in ½ cup of yogurt. Heat over medium heat until warmed through. Taste and adjust the salt as needed. Add more stock if you like a thinner soup.
- Serve warm, topped with a heaping tablespoon of shredded Gruyère, a handful of roasted artichokes, and a drizzle of olive oil.
Notes
Note 1: I usually use quartered artichoke hearts. If using whole artichoke hearts, slice them into 8 wedges before roasting.
Note 2: Depending on the artichokes you're using, the outer leaves may be tough and chewy. If that's the case, remove the outer layer before roasting.