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Hey there friends! So glad it is winter, you know why? Lemon season! Now this recipe isn’t just about the lemons, it is actually very little to do with lemons but they do make an appearance.
Another favorite food of mine are artichokes. Yes, they are a spring season vegetable but we can get them frozen or canned. I love artichokes grilled, deep-fried, sautéed, or steamed. I have never met an artichoke I didn’t love! And you know what? (ok alert! alert! this is adult sentence coming up)! Artichokes are an aphrodisiac..at least for me 🙂 which makes them perfect for the next upcoming holiday..Valentine’s day.
You don’t need to wait to make this soup! It is easy, I did it with a puff pastry cap, if you just want to eat the artichoke lemon soup NOW, without the puff pastry cap, It is still going to be super delicious.
Trader Joe’s sells bags of frozen artichoke hearts which makes it really easy to chop them up and you’re soup is almost done.
I made these with cream but for vegan option use cashew cream or blend silken tofu.
I used my immersion blender to puree some of the chopped artichokes, and I cooked the soup in my cast iron skillet. Of course for the puff pastry cap the finished soup went into the oven for another 15 minutes.
Ramekins are delightful for this soup with the puff pastry but you can also use a small casserole dish and put the puff pastry on top.
It still makes it a quick, easy scrumptious soup.
See those two empty bowls, no I didn’t share mine with someone, I was hungry and this was my breakfast, lol!!
…isn’t there something about breakfast being the biggest meal of the day?? Two cups of this soup was a pretty darn good breakfast if I don’t say so myself!
I’d love to know the variations that you create with this soup, let me know ok? Enjoy!
Creamy Artichoke Lemon Soup with puff pastry
Easy, quick cream of artichoke soup with zest of lemon and a puff pastry cap.
- 1 tablespoon butter/ghee or olive oil
- 1/4 cup yellow onion, diced
- 1 tablespoon (2 large) cloves garlic, minced
- 1 cup artichoke hearts, chopped fine
- 1-1/4 cups organic vegetable broth
- 1/2 cup heavy whipping cream* see notes for vegan options
- 1 tablespoon Wondra quick mix flour or cassava flour
- 1 tablespoon lemon zest (1 lemon)
- 1/2 teaspoon kosher salt
- 2 pinches cayenne pepper
- 1/4 pkg (optional) puff pastry
Take out 1/2 package of Puff pastry if using to thaw while making soup.
Heat butter/oil in cast iron skillet over medium high heat, add onion cook until translucent, approximately 2 minutes, add garlic, stir a couple of times, add chopped artichoke hearts.
Add broth and whipping cream or other vegan cream option.
Heat until bubbly
Sprinkle flour over the artichoke soup, whisk to combine. Add lemon zest, salt and cayenne pepper. If using puff pastry follow next directions. If not,cook over medium heat until thick and bubbly approximately 1-2 minutes.
Puff Pastry Cap Instructions
Preheat oven to 450.
Unfold puff pastry, set ramekin cup on puff pastry, cut 2 squares of puff pastry that are slightly larger than ramekin cup. Cut tiny slit into middle of each puff pastry square.
Divide soup evenly into two 8 ounce ramekin cups. Place ramekins on baking sheet, put puff pastry square on top of each ramekin cup of soup.
Bake 15 minutes until puff pastry is golden brown.
Remove from oven let cool a few minutes before serving. Enjoy!
You will only use 1/2 of the one of the puff pastry packets that are in one box of puff pastry that you remove if you are doing 2 ramekin soups. I put the rest of the puff pastry packet back in freezer once it was slightly thawed and I had removed what was needed.
If you don't have ramekin cups use small casserole dish and cut puff pastry slightly larger than the casserole dish. Bake as instructed.
Vegan Option instead of cream- use cashew cream or blend silken tofu.
I used the following products to create Artichoke Lemon Soup:
- Cast Iron Skillet-you can get a pre-seasoned one and you'll be surprised how you reach for it daily!
- Immersion blender, this is not a must, but if you are a cook and especially if you like to make soups and or cream anything you will love this immersion blender!
- Ramekin cups- I have several different styles, I use my ramekin cups when cooking to put a bit into the cup then it will cool quickly so I can taste and determine seasonings better.
These are affiliate links which means I will get a tiny percentage of the purchase price but you do not pay any more for the items. It helps to defray the cost of the Dash of Wisdom blog. Thank you so much!
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Gluten-Free, AIP and Paleo Options