Complete with a crispy piece of prosciutto on top, this creamy artichoke soup is the perfect way to prepare the palate as an appetizer or serve alongside one of your favorite dishes as an accompaniment.
1 1/2 ounces prosciutto, cut into thin strips
1 1/2 tablespoons olive oil
2 cups sliced leek
6 garlic cloves, minced
1 large Yukon gold potato, peeled and diced
24 ounces frozen artichoke hearts, thawed
4 cups unsalted chicken stock
2/3 cup half-and-half
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper, divided
1 1/2 tablespoons unsalted butter
3 1/2 teaspoons sherry vinegar
2 teaspoons fresh thyme leaves
Est. added sugars 0g
How to Make It
Arrange prosciutto in a skillet; place pan over medium-high heat. Cook 4 minutes or until crisp.
Heat olive oil in a large stockpot over medium heat. Add leek and garlic; cook 30 seconds, stirring frequently. Add potato; cook 4 minutes, stirring frequently. Add artichokes and stock; bring to a simmer. Cover and simmer 25 minutes or until vegetables are tender, stirring occasionally.
Reduce heat to medium-low. Stir in half-and-half, salt, and 1/4 teaspoon pepper. Remove from heat; let stand 5 minutes. Transfer soup to a blender. Remove center piece from blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid. Blend until smooth.
Return soup to pan over medium-low heat. Stir in butter and vinegar. Cook until warm, stirring frequently. Ladle soup into 12 serving bowls. Sprinkle evenly with remaining 1/4 teaspoon black pepper and thyme. Garnish with crisped prosciutto.