Artichoke cream soup

It’s Guy Savoy’s most famous dish (French top chef). And I am so lucky because it’s one of my mother-in-law’s famous dish too! 🙂 They love artichoke so much in Italy, and of course, they are pretty good at cooking artichoke.

So here is a delicious artichoke cream soup recipe that you can serve hot or cold. You can use any kind of artichoke but I think young purple artichoke (poivrade) is pretty convenient because it is much tender and more tasty.


Makes 2 to 3 starters

  • 5 small purple artichokes (or 2 to 3 big artichokes)
  • 4 cups chicken or vegetable stock
  • 1 cup milk
  • 1/2 onion
  • 3 tbsp grated parmesan cheese
  • 3 tbsp cornstarch
  • Butter
  • Olive oil


Wash and clean the artichokes: peel the stalk, take off the first hard leaves, cut the tip of the leaves and keep only the bottom of the leaves and the bud of the artichoke. Cut in half and remove the beard if the artichoke is too old.

Cut in small pieces.

Sauté the onion sliced thinly with some butter and a drizzle of olive oil.

Add the pieces of artichokes and sauté for few minutes.

Add the cornstarch and mix.

Add the stock and milk. Simmer for 30 to 45 minutes, stirring from time to time, until the artichoke gets tender.

Mix the soup in a blender then pass it through a strainer to remove the remaining hard fiber.

Add some salt if necessary, then the parmesan cheese and mix.

Serve hot or cold.

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