Name: Artichoke Soup with Manchego
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 tablespoons Extra virgin olive oil; 2 medium Leeks, white and light green parts only, sliced; 3 cloves Garlic cloves, minced; 1 large Yukon Gold potato, peeled and diced; 28 ounces Canned artichoke hearts, drained and rinsed; 4 cups Vegetable stock; 0.5 cup Heavy cream; 1 tablespoon Fresh lemon juice; 4 ounces Manchego cheese, shaved or grated; 2 tablespoons Fresh chives or parsley, chopped; 1 to taste Sea salt and black pepper

Soups & Stews

Artichoke Soup with Manchego

Experience the delicate, nutty flavor of artichokes transformed into a silky, golden soup. Finished with sharp, aged Manchego cheese and a hint of bright lemon, this dish is the definition of refined comfort food.

Prep

15m

Cook

30m

Serves

Calories

425kcal

Qty	Ingredient
2 tablespoons 30 ml	Extra virgin olive oil
2 medium 200 g	Leeks, white and light green parts only, sliced
3 cloves 9 g	Garlic cloves, minced
1 large 250 g	Yukon Gold potato, peeled and diced
28 ounces 800 g	Canned artichoke hearts, drained and rinsed
4 cups 950 ml	Vegetable stock
0.5 cup 120 ml	Heavy cream
1 tablespoon 15 ml	Fresh lemon juice
4 ounces 115 g	Manchego cheese, shaved or grated
2 tablespoons 8 g	Fresh chives or parsley, chopped
1 to taste 1 g	Sea salt and black pepper

2 Method

Step 1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced leeks and a pinch of salt, sautéing until soft and translucent, about 5–7 minutes.

Step 2. Stir in the minced garlic and diced potato. Cook for another 2 minutes until the garlic is fragrant.

Step 3. Add the drained artichoke hearts and the vegetable stock. Bring the mixture to a boil, then reduce heat to low and simmer, partially covered, for 20 minutes or until the potatoes are fork-tender.

Step 4. Using an immersion blender (or transferring in batches to a standard blender), puree the soup until completely smooth and velvety.

Step 5. Stir in the heavy cream and lemon juice. Heat through for 2-3 minutes, but do not let it reach a rolling boil. Season generously with salt and black pepper to taste.

Step 6. Ladle the hot soup into bowls. Top each serving with a generous portion of shaved Manchego cheese and fresh herbs. Serve immediately with crusty bread.

·
For a deeper flavor profile, roast the artichoke hearts in the oven at 400°F with a little olive oil for 15 minutes before adding them to the pot.
·
Always use aged Manchego (6-12 months) for the best flavor contrast against the creamy soup.
·
If the soup is too thick, add a splash more vegetable stock or water until you reach your desired consistency.
·
To make it vegan, swap the heavy cream for full-fat coconut milk or cashew cream and use a vegan parmesan alternative.