Pureed artichoke soup

This deliciously filling summer soup perfected by Art Smith is a favourite of American talk show host, Oprah Winfrey
Pureed artichoke soup
  • Rating:
  • Serves: 2
  • Cook Time: 25 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 stalks celery, chopped
  • 1 cloves garlic, minced
  • 1 Yukon gold potato, peeled and cubed
  • 4 artichokes
  • 480 ml chicken or vegetable broth
  • crème fraîche, to serve


1. Heat the olive oil in a large saucepan and sweat the onion, celery, and garlic for 2-3 minutes, then stir in the potato and artichoke hearts. Cook for 5-6 minutes, until the vegetables are tender.

2. Pour in the chicken or vegetable broth and bring to the boil. Reduce the heat and leave to simmer for 5 minutes.

3. Remove from the heat and then purée with a hand-held blender, or cool slightly and blend in a food processor until smooth.

4. Season to taste with with salt and pepper, then spoon into serving bowls. Serve with a dollop of crème fraîche on top, if using.

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