Made the recipe exactly as written (including the half & half), but this is incredibly bland. After adding roasted garlic, tons of freshly ground pepper, salt and dry sherry, it is edible.... but just barely. What a waste of artichokes and home made stock!
From EatingWell: March/April 2011
This luxurious potato-artichoke soup is simple enough to be served with a salad for dinner, yet turns into an elegant first course when you top it with a slice of garlic-rubbed crostini smeared with olive tapenade.
5 Reviews for Potato-Artichoke Soup
This soup is absolutely delicious. Its easy to make and super low calories. My grocery store did not have frozen artichokes so I used a 10oz jar and it worked perfectly. Will add to my recipe collection
This soup is simple, yet flavorful! I didn't have an immersion blender, so I used my food processor. I used 2% milk which added the right touch. I will definitely fix this again!
I enjoyed this soup. I would recommend straining it or using a food mill because even after the blender, the artichoke hearts had some fibrous strings left in my soup. Not a lot, but my food mill would have taken care of that, had I used it. I ate it with croutes (julia child volume 1 page 44) my tried and true way of using up leftover artisan bread. The croutes sometimes make the soup in my opinion... I couldn't find frozen artichoke hearts at Rosauers or Albertsons, and was about to substitute canned, but finally found them at Safeway. I had some with cream, some without. Good both ways if you love those flavors.
What a treat - and so healthy! I did add the 1/2 and 1/2 and that really pushed it over the finish line. My husband added salt - I added a little red pepper - and then we both really enjoyed this new soup.
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