Easy Shorbet Kharshouf (Egyptian Artichoke Soup)
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Equipment
Ingredients
- 1-2 tablespoons Olive oil
- 1 medium onion, finely chopped
- 2 crushed Garlic cloves , up to 1 tablespoon, to taste
- 1 bag Frozen artichoke hearts
- 4 cups vegetable broth or 1 vegetable bouillon diluted in hot water
- Salt & pepper to taste
- Lemon juice
Instructions
- In a medium pot, heat a little olive oil. Add the chopped onion and sauté over medium heat until soft and translucent and the edges are lightly caramelized (about 3–4 minutes). Add the minced garlic and cook for 30 seconds until fragrant.
- Add artichokes and stir for one minute until it starts to soften. Add immediately the vegetable broth and the lemon juice. Bring to a gentle boil, then lower the heat and simmer for 12–15 minutes, until the artichokes are tender.
- Use an immersion blender (or carefully transfer to a blender) and blend until creamy and smooth.
- If the soup is too thick, add a little more broth or water.
- Season with salt and pepper.
- Taste and adjust — more lemon for brightness, more salt for depth.
- Serve warm in deep bowls. garnish with bread, toast, or croutons. Drizzle olive oil or extra black pepper on top. Optionally, add a canned anchovy slice over the toast.
Nermine's Notes
- For extra creaminess drizzle a spoonful of cooking cream. To avoid diary, add a few tablespoons of soaked cashews or a splash of oat milk before blending.
- Chopped fry parsley gives the soup a subtle refreshing note. 👌