Chilled Artichoke Soup is super easy, made with canned potato soup and artichokes, lemon juice, and some cream. Be sure you don't purchase marinated artichoke hearts, which are too strongly flavored for this recipe. If you store the artichoke hearts, potato soup, and stock in the fridge, you can serve this soup immediately.
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: Serves 4-6
Ingredients:
- 2 (14-ounce) can plain artichoke hearts, drained
- 1 (10-ounce) can cream of potato soup
- 2 shallots, minced
- 1 teaspoon bottled minced garlic
- 4 cups vegetable stock
- 1 tablespoon lemon juice
- 1/8 teaspoon white pepper
- 1 cup half and half
- 1/2 teaspoon dried dill weed
Preparation:
Drain artichokes and coarsely chop. Combine in food processor with potato soup, shallots, garlic, and 1 cup of the vegetable stock. Process until smooth.
Pour into large bowl and add remaining ingredients; stir well. Cover and chill until flavors are blended, about 1-2 hours, or serve immediately. Garnish with sour cream and fresh dill, if desired.
