This light, elegant soup is made by simmering artichoke hearts with potatoes and pureeing them with olive oil. A bright touch of lemon balances the flavor; serve it warm at a special meal.
Warm the olive oil in a pot. Add the onion and cook until softened, then add the artichoke hearts and potato. Sauté, stirring, for a few minutes.
Add the vegetable stock and bring to a boil. Reduce the heat and simmer for 25 minutes, until the vegetables are very tender.
Blend the cooked vegetables until smooth, then stir in the lemon juice.
Ladle the hot soup into bowls, sprinkle with dill, and serve.
After cutting the artichoke hearts, soak them in lemon water to prevent browning and keep the soup from turning dull. Made entirely with plant-based ingredients, this soup is suitable for a vegan diet.
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