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Artsy Artichoke Fennel Soup


Wash the leeks thoroughly, they grow in sandy conditions. Organic chicken stock  is the best choice.


At a glance

4 tablespoons unsalted butter
3 ounces pancetta (Italian bacon not smoked)
1 large onion, minced
1 medium fennel bulb, chopped
1 medium leek, chopped
3 cloves garlic, chopped
Kosher salt and freshly ground pepper to taste
2 pounds artichokes hearts
2 quarts chicken stock
1 small russet potato, peeled and diced
1/2 cup cup heavy cream


Melt the butter in a large casserole over medium heat.
Add the pancetta, onion, fennel, leek, and garlic and season with salt and pepper to taste.
Add the artichokes and cook for 20 minutes more, stirring occasionally.
Pour in the stock, add the potato, and bring the mixture to the boil.
Lower the heat so that the soup simmers and cook, uncovered, for 30 to 35 minutes, skimming the foam from the surface as needed.
Using a food processor, and working in batches, puree the soup until it is very smooth.
Strain the soup through a fine mesh sieve into a large saucepan and taste for salt and pepper, adding seasoning as needed.
Add the cream to the soup and bring to the simmer.