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Velveted Artichoke & Thyme Bisque

A luxuriously smooth and creamy soup that highlights the delicate, nutty flavor of artichokes with aromatic thyme and a bright lemon finish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Appetizer, Main Course
Cuisine: American, Mediterranean
Calories: 280

Ingredients
  

Soup Base
  • 2 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil plus more for garnish
  • 1 large yellow onion chopped
  • 3 cloves garlic minced
  • 1 small russet potato peeled and diced (about 5 oz)
  • 4 cups frozen or jarred artichoke hearts thawed if frozen (about 24 oz)
  • 4 cups low-sodium vegetable broth
  • 2 sprigs fresh thyme plus more for garnish
  • 1 bay leaf
  • 0.5 lemon zest only
  • 1 tsp fine sea salt plus more to taste
  • 0.5 tsp black pepper freshly cracked
For Finishing
  • 0.5 cup heavy cream or full-fat coconut milk
  • 1-2 tbsp fresh lemon juice
  • crumbled feta or goat cheese optional, for garnish

Equipment

  • Dutch Oven or Heavy-Bottomed Pot
  • Blender or Immersion Blender
  • Cutting board
  • Chef’s knife

Method
 

  1. In a large Dutch oven, melt butter with olive oil over medium heat. Add the chopped onion and a pinch of salt. Cook for 6-8 minutes until soft and translucent. Add garlic and cook for 1 minute until fragrant.
  2. Add the diced potato and artichoke hearts. Stir to coat and cook for 3-4 minutes.
  3. Pour in the vegetable broth. Add the thyme sprigs, bay leaf, and lemon zest. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the potato is very tender.
  4. Remove the pot from heat. Discard the thyme sprigs and bay leaf. Carefully purée the soup using a blender until completely smooth. (See note for safety).
  5. Return the puréed soup to the pot over low heat. Stir in the heavy cream.
  6. Season with salt, pepper, and fresh lemon juice to taste. Start with 1 tablespoon of lemon juice and add more if desired.
  7. Ladle into bowls. Garnish with a drizzle of olive oil, fresh thyme leaves, cracked pepper, and optional crumbled cheese. Serve immediately.

Notes

For the smoothest texture, pass the blended soup through a fine-mesh sieve. Always be cautious when blending hot liquids; do not overfill the blender and hold the lid securely.