Cream of Artichoke Soup
This recipe is based on a comforting dish served at Duarte's Tavern in Pescadero, California.
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Cooking tools:
- Blender
- Fine-mesh sieve
- Ladle
- Stove
- Pot
- Mixing bowl
- Whisk
- Spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Serving bowl
- Lemon
Ingredients
- 2 lb. frozen artichoke hearts, thawed and roughly chopped
- 4 tbsp. unsalted butter
- 2 cups chicken broth
- 3 cloves garlic, finely chopped
- Kosher salt and freshly ground white pepper, to taste
- 1⁄3 cup cornstarch
- 1 cup heavy cream
- 1 tbsp. finely chopped parsley
- 1 lemon, cut into 6 wedges
- Sourdough bread, for serving
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