Artichoke and Yogurt Soup

I'm starting to get artichokes, and there was still one bag of them left in the freezer from last year.  Time to use them up.

Frozen artichokes are often overlooked at the supermarket.  They are much cheaper than a whole one if you're just chopping it up for a recipe.  Canned in water is also an affordable option.  These are generally the smaller side buds that no one would buy at $4 each.  You only need to buy the fresh ones if they're being served whole.

Variations of this soup are attributed to Greek and Turkish cuisines.  I'm leaning Greek with this one, pulling from several recipes online, and thickening it with potato flakes.  You could use leftover mashed potatoes, or cook up and mash a small potato in the broth if you wish.  This was far easier, and I have the end of a box to use up.

It was way too hot to still be called winter when I made this a couple of weeks ago, so I had it chilled, like an artichoke vichyssoise.  Every recipe I read had it served hot, which is why you don't add the yogurt until it's in the serving bowl.

It isn't specifically a Passover recipe, but I'm giving it the label because it is KLP and we're still in the holiday.  I made my matzah lasagna once the Seder leftovers were gone, so there's nothing new to post.

1 Tb olive oil
1 C diced onion
2 cloves garlic, minced
*12 oz artichoke hearts, can be frozen or canned
1/2 tsp kosher salt, or to taste
1/2 tsp celery salt
1 qt no sodium vegetable or chicken broth
1 tsp dill weed
1 Tb lemon juice
1/2 C potato flakes or 1 C mashed potato (1 small)
*1/2 C Greek yogurt

1.  Heat the oil in a soup pot.  Add the onion and cook over medium heat until softened, about 5 minutes.  Add the garlic and cook until fragrant, another 2 minutes.

2.  While that's cooking, chop the artichoke - and potato, if working from raw.  If you plan to purée the soup, any size will do.  I was keeping it chunky and simply chopped the hearts about the same as the onion.

3.  Add artichoke (and potato) to the pot.  Season with celery salt and dill weed.  Once heated, add broth.  Bring to a simmer and cook 10 minutes.

4.  Once soup has simmered, taste for saltiness and adjust with kosher salt if necessary.  Bear in mind that the potato will cut the saltiness a little, and if you're serving it chilled, that will further dull the flavors.

5.  If puréeing, do that now.  It can be done with an immersion blender or in batches in the blender, carefully.

6.  Return soup to a simmer.  Add potato flakes and lemon juice.  Allow the flakes to hydrate for five minutes, stirring occasionally.

7.  If serving hot, ladle out into bowls and add a dollop of yogurt to each.  You can garnish with fresh dill if desired.  Or, chill for at least 4 hours.  I whisked the yogurt with a bit of broth to smooth it out before adding to the bowl.  It will melt on its own if you're serving the soup hot.

Serves 4-6

Difficulty rating  :)