Rating: 3 stars
6 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

A hearty delicious soup. Perfect for winter evenings.

Gallery

Recipe Summary test

prep:
30 mins
cook:
1 hr 30 mins
total:
1 hr 60 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a steamer or in a colander over boiling water, steam artichokes 45 minutes, until tender.

    Advertisement
  • While artichokes are steaming, heat butter in a large pot over medium heat. Saute leeks in butter until translucent. Remove from heat.

  • Scrape the flesh from each artichoke leaf and place in the pan with the leeks. Scrape the prickly choke away from the heart of the artichokes, chop the hearts and add to the leek mixture. Return to medium heat and stir to combine. Pour in broth and heat through. Slowly stir in milk, but do not boil. Season with salt and pepper. Serve hot.

Nutrition Facts

89 calories; protein 4.2g; carbohydrates 11.2g; fat 3.7g; cholesterol 11.6mg; sodium 75.5mg. Full Nutrition
Advertisement

Reviews (7)

Most helpful positive review

Rating: 4 stars
02/03/2009
This soup was time consuming to make. what I did was to use a box of frozen artichoke hearts from birdseye. I added 1tbl. of olive oil with the butter. 2 cloves chopped garlic. You have to add enough salt and pepper so I added 1tsp salt and1/2 tsp. pepper. At the end I poured it into a blender to puree. It came out creamy. I will not give this 5 stars as it was but I will give it 5 stars as it came out my way. Read More
(10)

Most helpful critical review

Rating: 2 stars
01/12/2008
I tried this recipe because I thought it looked easy and sounded very good. This is a very bland soup. The broth was not good to me at all. I love leeks in soup but i couldn't get over the broth. It was not creamy like I was expecting. Not something I would cook again. Read More
(7)
6 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
02/03/2009
This soup was time consuming to make. what I did was to use a box of frozen artichoke hearts from birdseye. I added 1tbl. of olive oil with the butter. 2 cloves chopped garlic. You have to add enough salt and pepper so I added 1tsp salt and1/2 tsp. pepper. At the end I poured it into a blender to puree. It came out creamy. I will not give this 5 stars as it was but I will give it 5 stars as it came out my way. Read More
(10)
Rating: 2 stars
01/12/2008
I tried this recipe because I thought it looked easy and sounded very good. This is a very bland soup. The broth was not good to me at all. I love leeks in soup but i couldn't get over the broth. It was not creamy like I was expecting. Not something I would cook again. Read More
(7)
Rating: 3 stars
04/28/2017
Had lots of artichokes so I scrape and cooked at the end I felt all the extra ingredient overwhelm the taste of artichokes next time will cut down on potatoes celery and carrots Read More
Advertisement
Rating: 4 stars
06/18/2020
I used an onion instead of leeks and heavy cream instead of milk....I also made sure the artichoke was very finely chopped....almost blended. Read More