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Prep time
15 minutes
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Cook time
30 minutes
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Serves
3 to 4
Author Notes
This recipe was inspired by a soup from Wil Yeung that's lush—and entirely vegan—thanks to a little cashew cream and a thinly sliced potato, which add richness and body, respectively. Most importantly, Wil rinses the potato after slicing to get rid of any extra starch that could make the soup gluey.
For this riff, I brought in the flavors of two beloved soups served at Duarte’s—a 129-year-old tavern in the tiny California fishing village of Pescadero—Cream of Artichoke Soup and Green Chile Soup. If you can’t decide, order them half and half and they’ll elegantly swirl the two soups together, like latte art in a bowl.
A few tips:
1. Frozen artichoke hearts are the closest to freshly cooked, but they aren’t always easy to find. Canned artichoke hearts are more widely available and, when drained and rinsed, work great, too (but note you won’t need as much salt or lemon). For the crispy bits, you can swap in drained marinated artichoke quarters—delicious and no extra oil or salt needed!
2. If you’re not using a high-speed blender (like a Vitamix), Wil recommends soaking the cashews overnight for maximum smoothness. If you’re having any trouble blending the cashews, feel free to add a few tablespoons of water or the broth from the soup pot.
3. The heat level of poblanos, like any fresh chile, will vary, so you can’t predict the exact spiciness of your soup here (adventure!). Your best clue will be tasting or smelling the chile when you cut in: If it stings your nose, you’ve got a hot one and can adjust to your taste and mood.
4. Unless you're using a homemade or boxed stock you know to be delicious, you’re better off with plain water or a quick stock made from Better Than Bouillon.
—Kristen Miglore
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Watch This Recipe
Creamy Artichoke & Green Chile Soup
Ingredients
- For the crispy artichoke bits:
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16 ounces
frozen artichoke hearts
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1/4 cup
extra-virgin olive oil
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Kosher salt, to taste
- For the soup:
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8 ounces
frozen artichoke hearts
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1
large onion (about 12 ounces)
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3
garlic cloves
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1
medium Russet potato (about 10 ounces)
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2
poblano chiles (about 9 ounces)
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2 tablespoons
extra-virgin olive oil
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Kosher salt, to taste
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Cracked black pepper, to taste
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4 cups
vegetable stock (homemade or Better Than Bouillon) or water
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1/4 cup
raw cashews
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1 tablespoon
freshly squeezed lemon juice (about ½ lemon)
Directions
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Make the crispy artichoke bits: Heat the oven to 425°F. Thaw the 16 ounces frozen artichokes in a bowl of warm water. When they’re no longer cold to the touch, about 10 minutes, drain, then roll them in a clean kitchen towel to dry well while you prep the vegetables for the soup.
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Slice the onion in thick slices and lightly crush the garlic cloves with the side of your knife. Scrub the potato under running water, then slice it thinly. Rinse the slices well in a small bowl under running water to remove extra starch, then drain. Slice the poblano in half longways and scrape the core and stem out with your knife (don’t worry about getting all the seeds).
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Unroll the well-dried artichoke hearts onto your cutting board and slice longways into ½-inch pieces. On a large sheet pan, toss the sliced artichokes with olive oil and a big pinch of salt. Roast in the oven till the edges are crispy, curling, and golden, about 20 minutes, tossing with a spatula halfway through. Sprinkle with a pinch of salt to taste and set aside till the soup is done.
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Make the soup: Heat a large pot over medium heat and add olive oil. Add the onions and garlic and cook, stirring occasionally, until softened and golden at the edges, about 7 minutes. Add the poblanos, potatoes, remaining 8 ounces frozen artichoke hearts, a big pinch of salt, and a few grinds of black pepper. Cook, stirring occasionally, until the vegetables have softened and the pepper has brightened, about 4 minutes. Add the stock or water, turn up the heat slightly to bring to a boil, then reduce to simmer, uncovered, until the potatoes are tender when pierced with a knife, 10 minutes.
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Make the cashew cream: Add the cashews, ¼ cup water, a drizzle of olive oil, and a pinch of salt to a high-speed blender and blend until smooth and creamy. (Don’t worry about any little bits of cashew on the sides of the blender—they’ll blend smooth when you add the rest of the soup.)
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Carefully ladle the soup into the blender with the cashew cream. (If your blender is more than ¾ full, do this in two batches.) Remove the center of the lid to let steam escape, cover the open hole with a folded kitchen towel, and blend until very smooth.
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Ladle the soup into bowls. Squeeze the lemon juice over it all, adjust the salt to taste, and serve sprinkled with the crispy artichoke bits.
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