Creamy Artichoke Soup Recipe

A classic recipe with thyme.
Yield: 5    Preparation Time:     Cooking Time:
Creamy artichoke hearts soup flavoured with thyme. Canned artichoke hearts used. Finished with egg yolks and cream.


1 14 oz can artichoke hearts
2 sticks celery
2 medium carrots
3/4 cup chopped shallots and onions
1 bay leaf
1/2 tsp thyme
4 tbsp butter
4 cups chicken broth
2 egg yolks
1 cup whipping cream
salt and freshly milled black pepper to taste

Recipe Instructions

Slice celery and peel and slice carrots.

Cook artichokes and vegetables
Add to a medium saucepan with butter and onion-shallot mixture. Saut̩ for 5 minutes stirring occasionally. Drain and rinse artichoke hearts and add to saucepan. Add chicken broth, thyme and bay leaf bring to boil and reduce to a simmer for 10 Р15 minutes. Remove the bay leaf and add salt and pepper to taste.

Finish soup
Add egg yolks to whipping cream and stir well. Add a small amount of soup mixture and stir until well blended. Add mixture back into the rest of the soup, stirring well. Heat until simmering but do not allow to boil. Stir constantly.

Serve in bowls.