Artichoke Soup
Cream of artichoke soup in a restaurant can easily pad our poor arteries with as much plaque-building saturated fat as a cheeseburger. Our Pritkin artichoke soup has zero saturated fat, but loads of rich, tangy artichoke flavor.
Prep Time25 minutes mins
Active Time1 hour hr 10 minutes mins
Total Time1 hour hr 35 minutes mins
Course: Dinner, Leftovers, Lunch, Snack, Soup, Soup/Stew, Vegetarian
Cuisine: American, International, Mediterranean, Slow Yet Simple, Vegetarian
Yield: 10 servings
- 4 bottles artichoke hearts 12-ounce bottles, drained and rinsed
- 1/4 cup garlic minced
- 2 large onions peeled and diced
- 1 carrot peeled and diced
- 1/2 leek white part only, chopped
- 1/2 tablespoon oregano (dry)
- 1/4 bunch thyme leaves picked
- 1/4 teaspoon black pepper freshly ground
- 3 quarts vegetable stock (low-sodium)
- 2 cups milk nonfat
In a large stockpot, bring all ingredients, except milk, to a boil. Reduce heat, and simmer for 1 hour.
Puree. Stir in milk. Serve hot.