Creamy Artichoke Soup with Crisped Prosciutto

15m
Prep Time
1h
Cook Time
1h 15m
Ready In

Recipe: #44561

May 07, 2025



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Original is 6 servings

Nutritional

  • Serving Size: 1 (412.7 g)
  • Calories 285
  • Total Fat - 11.9 g
  • Saturated Fat - 4.9 g
  • Cholesterol - 25.3 mg
  • Sodium - 774.8 mg
  • Total Carbohydrate - 35.3 g
  • Dietary Fiber - 8.2 g
  • Sugars - 5.4 g
  • Protein - 12.5 g
  • Calcium - 117.3 mg
  • Iron - 3.2 mg
  • Vitamin C - 30.9 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Arrange prosciutto in a skillet; place pan over medium high heat. Cook 4 minutes or until crisp.

Step 2

Heat olive oil in a large stockpot over medium heat. Add the leek and garlic; cook 30 seconds, stirring frequently. Add the potato; cook for 4 minutes, stirring frequently. Add artichokes and stock. Bring to a simmer. Cover and simmer for 25 minutes or until the vegetables are tender, stirring occasionally.

Step 3

Reduce heat to medium-low. Add the half and half, salt, and 1/4 teaspoon pepper. Remove from heat and let stand for 5 minutes. Transfer the soup to a blender. Remove the center piece from the blender lid (to allow steam to escape) Secure the lid on the blender. Place a clean towel over the opening in lid. Blend until smooth.

Step 4

Return the soup to the pan over medium-low heat. Stir in the butter and vinegar. Cook until warm, stirring frequently. Ladle the soup into bowls. Sprinkle evenly with the remaining 1/4 teaspoon black pepper and thyme. Garnish with the crisped prosciutto.

Tips


  • Blender

1 Reviews

ForeverMama

Each delicious spoonful of this vichyssoise was like smooth velvet. The vinegar gave it that oomph and the crisped prosciutto transformed this classic simple dish into something truly memorable. I’d make this any day, but especially appropriate to impress guests. Thank you, Breezer, for sharing.

5.0

review by:
(2 Sep 2025)

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