This recipe uses a basic method to make soup out of pretty much any vegetable. Here, artichokes are enhanced with fresh dill and parsley, plus a dollop of yogurt as garnish. It’s not much, but it gives each bowlful a nice dose of creamy tang.
Serves 6 to 8
2 pounds fresh baby artichokes
2 tablespoons olive oil
1 large yellow onion, cut into 1/2-inch dice
One 12-ouncepotato peeled if you like and cut into 1/2-inch dice
6 garlic cloves, sliced
4 cups chicken or vegetable broth
2 tablespoons chopped fresh dill, plus more for garnish
2 tablespoons chopped fresh parsley, plus more for garnish
Salt and pepper to taste
About 1/2 cup yogurt
Prepare the artichokes for cooking as directed in this post, cutting them lengthwise into quarters. Drain and set aside.
In a large saucepan or small stockpot over medium-high heat, warm the olive oil. Add the onion and cook, stirring occasionally, until it’s beginning to brown, about 4 minutes. Add the artichokes, potato, and garlic and cook, stirring occasionally, until the artichokes and potato are beginning to brown, 3 to 5 minutes. Add the broth and bring to a boil. Reduce to a simmer and cook until all the vegetables are very tender, about 5 minutes.
Add the dill and parsley. Working in batches, carefully transfer the soup to a blender or food processor and puree, scraping down the jar or bowl as necessary. (You can make the soup in advance, cooling it and storing it in the refrigerator for up to 3 days or in the freezer for up to several months.)
If necessary, gently reheat the soup. Add salt and pepper to taste. Serve garnished with the yogurt and additional herbs.
NOTE If you can’t find fresh baby artichokes or you don’t want to bother with them—although it’s not hard, at all!—you can substitute two 8- to 10-ounce packages of frozen artichoke hearts, thawed. Add them with the broth instead of with the potatoes.