Serves 4
Walnut butter adds buttery rich counterpoint to the artichokes in this elegant soup. Frozen artichoke hearts are used because they are superior in flavor to canned, and they don’t have the expense or labor of fresh ones.
Gluten Free
Soy Free
1 tablespoon olive oil or 1/4 cup water
1 large or 2 small shallots, chopped
2 (10-ounce) packages frozen artichoke hearts, thawed
3 cups vegetable broth
Salt
1/3 cup walnut butter
2 teaspoons fresh lemon juice
1/8 teaspoon ground cayenne
1 cup plain unsweetened almond milk
1 (6-ounce) jar marinated artichokes, drained and chopped or thinly sliced
1 tablespoon snipped fresh chives, for garnish
2 tablespoons chopped toasted walnuts, for garnish
In a large pot, heat the oil or water over medium heat. Add the shallots, cover, and cook until softened. Uncover and stir in the artichoke hearts, broth, and salt, to taste. Bring to a boil, then reduce heat to low. Simmer, uncovered, until the artichokes are tender, 15 to 20 minutes.
Stir in the walnut butter, lemon juice, and cayenne. Use an immersion blender to puree the soup right in the pot, or transfer the soup to a high-speed blender or food processor, in batches if necessary, and puree. Return the soup to the pot. Stir in the almond milk, then taste and adjust the seasonings, if necessary, adding more salt if needed. Simmer the soup over medium heat until hot, about 5 minutes.
Ladle into 4 bowls, top with the marinated artichokes, then sprinkle with the chives and walnuts, and serve hot.