This taste-of-spring soup is made creamy with silken tofu instead of heavy cream—I adapted this from a cooking light recipe. It was a bit bland so I added some lemon balsamic vinegar since I did not have any lemon juice on hand. I also want to try this with greek yogurt replacing the tofu.
- 2 tablespoons extra-virgin olive oil, divided
- 1/2 cup chopped shallots
- 3 garlic cloves, crushed
- 3 cups unsalted chicken stock
- 1 (12-oz.) pkg. frozen artichoke hearts
- 1 (16-oz.) pkg. silken tofu, drained
- 1 cup frozen sweet peas
- 1/4 cup whole milk
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons of lemon Juice or balsamic vinegar
- 2 tablespoons coarsely chopped fresh flat-leaf parsley
Heat 1 tablespoon oil in a large saucepan over medium-high. Add shallots and garlic to pan; cook, stirring occasionally, until tender, 3 to 4 minutes. Add stock and artichokes; bring to a boil. Reduce heat to medium, and simmer until artichokes are very tender, about 5 minutes.
Place artichoke mixture, tofu, and peas in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender, and place a clean towel over opening in lid. Process until smooth, about 45 seconds. Return mixture to saucepan; stir in milk lemon and salt, and pepper. Heat over medium until warmed through.