Artichoke and Leek Veloute

Name: Artichoke and Leek Veloute
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: Vegetable broth 4 ¼ cups; Artichokes 1.5 lbs; Leeks 6.4 oz; Potatoes 0.7 lb; Extra virgin olive oil 3 ½ tbsp; Thyme 4 sprigs; Homemade bread 4 slices; Extra virgin olive oil 2 ¼ tbsp

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217

Calories per serving

Lactose Free
Vegetarian
Vegan

Energy Kcal 217
Carbohydrates g 17.2
of which sugars g 4
Protein g 4.8
Fats g 14.4
of which saturated fat g 2.22
Fiber g 6
Sodium mg 1000

Difficulty: Very easy
Prep time: 30 min
Cook time: 25 min
Serving: 4
Cost: Low

PRESENTATION

Golden velvety goodness makes artichoke soup a family favorite, standing out for its welcoming look and genuinely creamy texture.Every spoonful brings that wonderful combination of silky, subtle flavor you get from blending artichokes with the gentle taste of leeks—cozy, warm, and comforting.It’s the kind of vegetarian soup that works well during colder months, but honestly, people enjoy it just as much in spring...or whenever something nice and satisfying is what everyone wants on the table.Popular for its smooth texture, this artichoke veloute adds a touch of calm to anything from a simple family lunch to the start of a special dinner party (especially if you want a dish that looks really pretty in a bowl).With its delicate consistency, families might notice how well it goes with fresh crusty bread—DELICIOUS every time—which makes simple meals feel a little more special and together-time EXTRA good.

Busy weeknights or lazy weekend dinners, leek and artichoke recipes like this are a top pick for easy, filling, and healthy comfort.Parents appreciate how this fits right into their usual easy artichoke recipes—it isn’t just tasty, it’s a pretty reliable option for those who want fuss-free wins that everyone will eat without complaints.Families often add this creamy leek soup to their favorite healthy soup ingredients list because it’s not only satisfying but also packed with good stuff.Picking quick soup recipes with a lovely creamy texture never fails when time is tight, but you still want hearty, home-cooked flavor.While it’s tasty on its own, a little swirl of olive oil, shredded cheese, or some fresh herbs makes it even better—especially if you want your meal to feel genuinely special.Classic, simple, and EASY, this vegetarian soup brings people to the table happier...Whether you serve it for a big family night or as a quick, healthy lunch, the creamy flavor sticks with you and pretty much guarantees they'll ask for it again—and that’s always a good thing.

INGREDIENTS

217

Calories per serving

Ingredients for the Velouté: Vegetable broth 4 ¼ cups (1 l); Artichokes 1.5 lbs (700 g); Leeks 6.4 oz (180 g); Potatoes 0.7 lb (300 g); Extra virgin olive oil 3 ½ tbsp (50 g); Thyme 4 sprigs

For the Croutons: Homemade bread 4 slices; Extra virgin olive oil 2 ¼ tbsp (30 g)

Preparation

How to prepare Artichoke and Leek Veloute

To prepare the artichoke and leek velouté, you'll need to organize the cleaning and cutting of the vegetables.
Start with the How to clean artichokes, but before handling them, protect your hands with latex gloves to avoid them turning black. If you don't have gloves, you can rub your hands well with lemon juice. Another tip is to keep half a lemon at hand to rub on your hands frequently.
Prepare a container with water and a little lemon juice where you can immerse the cleaned artichokes to prevent them from turning black.
Remove the thicker outer leaves 1 until you reach the tender ones, then, with a knife, cut off the harder tops and also remove the stem 2. Immerse the artichokes in the water and lemon 3.

Peel the artichoke stems, removing the more fibrous outer part, then cut them into cubes as well 4. Cut the artichoke hearts in half, remove the inner choke, and slice them into wedges 5. Now wash the leek, remove the outer layer, and slice it into thin rings 6.

Peel the potatoes and cut them first into wedges to make it easier to dice them into small cubes 7. In a pan drizzled with extra virgin olive oil, add the leek first 8, and when it is well browned, add the artichoke quarters 9.

Shortly after, add the stems 10, then sauté everything for a moment and season with salt and pepper 11. Add the diced potatoes 12

and cover the vegetables with most of the broth 13, cooking over high heat for at least 15-20 minutes. If it dries out too much, add more broth but remember to keep some aside.
Once the vegetables are cooked, add the chopped thyme 14. Now pass the vegetables through a food mill or blend them with an immersion blender 15 to obtain a cream that you need to dilute by adding a little broth at a time until it becomes velvety.

Strain the velouté through a sieve 16. Just before the velouté is ready, you can prepare the bread croutons: cut the bread into cubes or triangles and distribute them on a baking sheet with a drizzle of extra virgin olive oil 17. Cook them for 3-4 minutes in the grill mode of the oven, or sauté them in a pan until crunchy.
Plate the artichoke and leek velouté with the bread croutons 18: serve it hot.