Posted by Callies Biscuits on
My husband, John, went out to Pebble Beach last month and it had me thinking about my first trip to Pebble Beach. It is one of my favorite places with its beautiful beaches and dramatic golden coastline. So peaceful yet a bit mysterious with the fog. I remember being so cold in the middle of the summer one night. John and I ducked into this tiny little pub in the center of Carmel and enjoy the best artichoke soup I’d ever had. On the drive to Carmel, you pass through these lush artichoke farms.
While John was there, I was reminded of that exquisite soup and I set out on a mission to make my own. The artichoke soup was well received by my whole family. I think it’s a great dish to introduce a quirky vegetable to picky eaters. It was so creamy and delicious. The lemon really brightens it up. It’d be hard not to love artichokes after eating this!
- - 3 cans quartered artichoke hearts, drained and rinsed
- 4 cloves garlic, smashed
- 2 tablespoons olive oil
- 4 slices bacon
- 2 medium shallots, diced
- 8 cups chicken stock
- 2 ½ cups heavy whipping cream
- Parmesan rind
- Bundle of fresh thyme, tied with cooking twine (reserving 1 tablespoon fresh thyme leaves for garnish)
- Zest of 1 lemon
- Salt and Pepper to taste
- 1. Preheat oven to 400°. Line a baking sheet with parchment paper.
1. Place the artichokes and smashed garlic cloves on the parchment lined baking sheet. Drizzle the two tablespoons olive oil over top and sprinkle with salt and pepper.
1. Bake for 30 minutes or until the artichokes turn slightly golden brown. Once the artichokes have baked for 30 minutes, remove them from the oven, reserving about ¼ cup of artichokes. Set the reserved artichokes to the side.
1. While the artichokes are roasting, cook the bacon.
1. Heat a dutch oven or large stock pot to medium heat. Cut the bacon into bite sized pieces. Add the bacon to the dutch oven and cook until bacon is crisp.
1. Remove bacon and put in a paper bag and set aside. Leaving the bacon grease in the pot.
1. Add the shallots to the bacon grease. Sauté for 2-3 minutes or until shallots soften.
1. Add the roasted artichokes and garlic to the shallots. Then add in the chicken stock, cream, thyme bundle and Parmesan rind. Let simmer for 30 minutes.
1. After simmering for 30 minutes remove the Parmesan rind and thyme bundle. Using an immersion blender, or place mixture into a blender, blend until soup is smooth.
1. Add the zest of 1 lemon and salt and pepper to taste.
1. Place the reserved ¼ cup of artichokes back on the parchment lined baking sheet and broil them on high until just crisp. Use as a garnish.
1. Serve soup immediately and garnish each bowl with chopped bacon, fresh thyme leaves and artichokes. Enjoy!