Transport your tastebuds to the California Central Coast with this easy artichoke hearts recipe inspired by the Creamy Artichoke Soup at the world-famous Shadowbrook Restaurant in Santa Cruz, Ca. This soup is rich and decadent with a luxurious mouthfeel, but is quite possibly one of the easiest recipes for soup that you will ever cook at home. Pairs beautifully with a glass of California Sauvignon Blanc or California Pinot Gris.
- 2 14-ounce, (398 ml) cans artichoke hearts packed in water, drained
- 2 tablespoons (30 ml) California extra-virgin olive oil
- 2 medium-sized Yukon Gold potatoes, peeled and cut into ½-inch pieces, about ¾ pound (330 g)
- 4 shallots (200 g), halved
- 4 garlic cloves (20 g), halved
- ½ tablespoon (8 g) coarse kosher salt
- 1 cup (250 ml) Sauvignon Blanc or Pinot Gris
- 4 cups (1 L) vegetable broth
- 1/2 cup grated Parmesan, for garnish; rind of Parmesan
- 1 bay leaf
- 10 thyme sprigs
- 1 tablespoon (10 g) whole black peppercorns
- 1/2 cup (120 ml) heavy cream
- ¼ cup (60 g) sour cream
- 2 teaspoons (5 ml) milk
- 1 tablespoon (4 g) minced flat leaf parsley
Prep time: 15 minutes
Cook time: 40 minutes
Servings: 4 large, 6 small
In a large saucepan, heat the extra-virgin olive oil until shimmering.
Pat the artichoke pieces dry with a paper towel. Add them to the saucepan along with the potatoes, shallots and garlic; season liberally with salt. Cook over moderate heat, stirring occasionally, until the vegetables are lightly browned and tender, about 15 minutes. If the vegetables begin to catch on the bottom of the pan, you can drizzle in 1 tablespoon (15 ml) water at a time and scrape the pan gently with a wooden spoon to loosen everything up.
Add the wine and stir, scraping up any browned bits on the bottom of the pan. Cook until nearly evaporated, about 5 minutes.
Lay the cheesecloth flat and place the bay leaf, thyme and peppercorns on top. Gather the edges of the cheesecloth into a bundle and tie with kitchen twine.
Add the vegetable stock, Parmesan rind and cheesecloth bundle to the pot and bring to a boil. Cover partially and cook over moderately low heat until the vegetables are tender, about 20 minutes. Discard the thyme bundle and Parmesan rind.
Working in batches, puree the soup until smooth. Return it to the saucepan. Add the heavy cream and season with salt. Keep the soup warm.
In a small bowl mix together the sour cream and milk. Ladle the soup into bowls top with grated Parmesan cheese, a drizzle of thinned sour cream, and sprinkle with parsley.