Artichoke Soup

Recipe by Aroma Catering


  • 8 large artichokes, washed and cooked
  • 10 cups water or broth
  • 6 Tbsp. butter
  • 2 onions, diced
  • 2 cloves of garlic, chopped
  • 5 Tbsp. flour
  • 2 Tbsp. olive oil
  • Salt
  • Pepper


  1. Cook the artichokes completely covered in water. Strain the cooking water and set aside.
  2. Measure the strained broth into cups and, if needed, add water or broth to make 7 cups.
  3. Remove the pulp from the leaves and cut the artichoke bottoms into 4 pieces.
  4. Melt 2 Tbsp. of butter in a saucepan and add flour while stirring for 1 to 2 minutes until cooked. Gradually add part of the reserved artichoke broth, stirring continuously until brought to a boil. Season with salt and pepper and remove from heat.
  5. Melt 4 Tbsp. of butter in a saucepan and add the onion and garlic; stir for 5 minutes until transparent. Add the artichoke bottoms and pulp from the leaves to the sauce. Add the remaining cooking broth.
  6. Blend all in parts. If result is too thick, add up to 1 cup of water.
  7. Bring to a boil, then reduce heat to low and cook for a few minutes. Add olive oil. Mix and season to taste. Serve hot in individual bowls.

Optional: Garnish with croutons.