Cream of Artichoke Soup is an elegant soup, a perfect start to a spring dinner party or a light meal. In this smooth and mellow Cream of Artichoke Soup, only the tender hearts of the artichokes are used. Making this soup does require some effort – but the effort is time well used. If you like artichokes, this is one of the tastiest soups imaginable.
You could substitute frozen artichoke hearts in this recipe. I, personally, prefer using fresh artichoke hearts. The frozen artichoke hearts are treated with citric acid to help preserve their color. This flavor comes through in the soup. To counteract the acidic flavor you need to add some sugar to the soup to achieve the proper balance.
This delicious French Cream of Artichoke soup recipe and dinner menu were generously shared with my by Linda Sandberg of Newberg, OR. Linda belongs to a Gourmet Dinner Group that delights in making wonderful foods that they share together. Please check out French Bistro Dining which includes this recipe.
Cream of Artichoke Soup Recipe – Creme D’ Artichauts:
Source: This classic French Cream of Artichoke Soup recipe is by Gerald Hirioven and his cookbook, Bistro: The Best of Casual French Cooking.