ARTICHOKE SOUP WITH LEMON CREAM AND CRISPY SAGE

bowl of artichoke soup with swirled cream and crispy sage

ARTICHOKE SOUP WITH LEMON CREAM AND CRISPY SAGE

This creamy Artichoke Soup with lemon cream and crispy sage is everything you want in a cozy fall bowl. Earthy, bright, and comforting, it’s super simple to make but feels extra special.

Prep Time 15

Cook Time 35

Total Time 50

Servings Servings

Ingredients

FOR THE SOUP

2 tbsp Extra Virgin Olive Oil
1 small Onion diced
4 Cloves Garlic peeled
1 bulb Garlic for roasting
1 (14oz.) can or jar Artichoke Hearts drained and rinsed
1 medium Yukon Gold Potato peeled and diced
3 cups Vegetable or Chicken Broth
½ tsp Salt or to taste
¼ tsp Pepper or to taste
¼ tsp Smoked Paprika
½ cup Full-Fat Coconut Milk or Heavy Cream

FOR TOPPING

¼ cup Crème Fraîche or Sour Cream
Zest + Juice of ½ Lemon
Fresh Sage Leaves
Butter or Extra Virgin Olive Oil for frying

Instructions

Preheat oven to 400°F (200°C). Slice the top off the garlic bulb to expose the cloves.
Drizzle with olive oil, wrap in foil, and roast for 30–35 minutes until soft and golden. Let cool, then squeeze out the cloves.
In a pot over medium heat, warm olive oil. Add onion and sauté until soft (5–6 min).
Add the raw garlic cloves and potato. Cook another 2–3 min.
Stir in the artichokes, roasted garlic, broth, salt, pepper, and smoked paprika. Bring to a boil, then lower to a simmer for 15–20 minutes, or until potatoes are soft/fork tender.
Use an immersion blender (or transfer to a blender in batches) to puree the soup until smooth. Stir in cream. Taste and adjust seasoning.
Make lemon cream: Whisk lemon juice + zest into crème fraîche or sour cream.
Make crispy sage: Fry sage leaves in butter/oil until crisp (about 10 seconds). Drain on paper towels.
Ladle soup into bowls, top with a swirl of lemon cream, a few crispy sage leaves, a drizzle of olive oil, and some cracked black pepper.

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