Description
A velvety, elegant soup made with tender artichokes, finished with tangy crème fraiche and served with crisp, toasted baguette slices. Perfect for a cozy dinner or a sophisticated starter.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 (14-ounce) cans artichoke hearts, drained and rinsed
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1/4 cup crème fraiche, plus more for serving
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fresh lemon juice
- For the toasted baguette:
- 1/2 baguette, sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- 1 clove garlic, halved
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook for 1 minute more.
- Add artichoke hearts and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Using an immersion blender (or carefully transferring to a blender in batches), puree the soup until smooth.
- Return soup to low heat. Stir in heavy cream and crème fraiche. Season with salt, pepper, and lemon juice. Adjust seasoning to taste.
- For the toasted baguette: Preheat oven to 375°F (190°C). Brush baguette slices with olive oil and toast until golden and crisp, about 8 minutes. Rub each slice with the cut garlic clove while warm.
- Ladle the soup into bowls. Top with a swirl of crème fraiche and serve with the toasted baguette slices on the side.
Notes
If you prefer a lighter version, use half-and-half instead of heavy cream. For a vegan option, substitute crème fraiche with a plant-based version and use a non-dairy cream.
Nutrition
- Calories: 320 kcal
- Sugar: 6 g
- Fat: 21 g
- Carbohydrates: 28 g
- Protein: 6 g