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Hometown Recipes: Artichoke Soup With Parmesan

By Erin Walgamuth

My family and I are big fans of artichokes. We have them in our garden and cherish every single beauty that our plants give us during the summer. If we are fortunate enough to have had a bumper crop I will always leave one to flower as the colors are truly stunning. Well, all the artichokes are gone now and we were craving artichoke soup. Fortunately for us I had two bags of Trader Joe’s frozen artichoke hearts in the freezer. This soup is very easy to make and does not require tons of time either. Hope you enjoy it!

Artichoke Soup with Parmesan

Serves 4

You will need-

12” sauté pan with lid
4 quart pot with lid
Blender

Prep time is about 5 minutes

Cook time is about 38 minutes

1 tablespoon extra virgin olive oil
2 tablespoons butter
2 shallots about 2oz, finely chopped. You will have about 51/2 tablespoons
2 12oz packages frozen artichoke hearts defrosted and drained of any excess liquid
4 pinches sea salt or to taste
3 cups chicken broth
1oz chunk of parmesan cheese, plus more for grating


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Put olive oil and butter in the sauté pan and heat on med-low to melt butter. Stir to combine melted butter and oil. Add shallots to the pan and sauté on med-low for about 3 minutes. Add the artichoke hearts and 2 pinches of sea salt and toss gently to combine. Add 2 more pinches of sea salt and stir to combine. Cook artichoke heart, stirring occasionally for another 5 minutes. Add the chicken broth, stir to combine. Cover pan with lid and simmer gently for 20 minutes, stirring occasionally.

Turn off heat. Use a one cup measuring cup to transfer artichoke and chicken broth mixture to a blender (only fill the blender half full). Blend until smooth. Do this in batches so as not to have the hot liquid overflow the blender lid. Transfer each blended batch to the pot. After all of the artichoke and chicken broth has been blended and transferred to the pot, add 1 cup of chicken broth and stir to blend. Add the chunk of parmesan and stir to cover. Turn heat to low, stir occasionally and cook for another 10 minutes or until the parmesan chunk has softened. Discard parmesan chunk. Taste, add salt if needed. Soup will be thick. Cover soup pot with lid if you are not going to serve immediately. Divide soup into four bowls. Grate some of the remaining parmesan cheese over the soup and serve.

Note: If soup pops and spits, add more chicken broth ¼ cup at a time until it stops popping.

Enjoy!

Erin Walgamuth has been an assistant Food Stylist for television and print for the past 26 years and writes this column using her own recipes. Check out her other creations in our Hometown Recipe section.

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