Artichoke Soup

1  tablespoon		olive oil
3/4  cup		half a large white onion, big dice
4		garlic cloves, roughs chopped
2		celery stocks,s sliced
1  cup		potatoes (diced)
14  ounces		frozen artichoke hearts or 1 14 oz. can artichoke hearts in water, drained
3  cups		broth veggie or chicken
1/4  cup		dry white wine
1/2  teaspoon		kosher salt
1  tablespoon		6 sage leaves or fresh thyme
1/4		C. parsley
2  handfuls		baby spinach
1  piece		squeeze of lemon, to taste
1  pinch		pepper to taste
1/4  cup		Horizon Organic Half & Half Cream or sour cream or yogurt

Tip: For nutritional information on all the ingredients in Artichoke Soup just click on each ingredient name. Then adjust the serving size for any Artichoke Soup ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Sauté the onion in olive oil, over medium-high heat in a medium pot, stirring for 2-3 minutes. Add garlic and lower heat to medium. Cook garlic until fragrant, 2-3 more minutes. Add celery, sauté 1 minutes. Add potatoes, artichoke hearts, broth, salt and sage ( or thyme). Bring to a boil, cover, lower heat and simmer until potatoes are very tender, about 15 minutes.

Blend in 2 batches, for a full minute each, making sure those silky fibers get all blended up. I will often give the soup a taste right from the blender to see if it is still fibrous. If so, keep blending, they will go away, I promise!!!

Place back in the pot over very low heat. Add a little squeeze of lemon, and swirl in half and half or sour cream or yogurt if using.

Taste, and adjust salt. Season with pepper.

Serve in bowls with a sprig of thyme a swirl of sour cream ( see note) and a drizzle of truffle oil to elevate. A light sprinkling of black salt adds a nice contrast.

notes

Feel free to use 12 ounces of fresh artichoke hearts ( a scant, 3 cups). A inch of stem is perfectly ok, just make sure to slice thinly. Scoop out all the silky fibers. Cut into small pieces so they cook fast.

For a burst of extra green vibrant color, add a handful of baby spinach ( some fresh Italian parsley) to the blender when blending into a puree. ( I did not do this in the photo’s above, but have in the past.)

For the pretty sour cream swirl on the top, use a tiny whisk and whisk water with sour cream or yogurt to thin by half. Swirl it in right before serving using a spoon.