A delightful and creamy soup featuring artichoke hearts and scallions, perfect for a quick and satisfying meal.
Heat the vegetable stock in a saucepan over medium heat until it begins to simmer.
Using low-sodium stock allows you to control the salt level in your soup.
Add the chopped scallion and lemon juice to the simmering stock and cook for a few minutes.
Adding the lemon juice early helps infuse the soup with a bright flavor.
Stir in the artichoke hearts and heavy cream, and let the soup heat through.
Avoid boiling the soup after adding the cream to prevent curdling.
Serve the soup warm, garnished with a sprinkle of fresh herbs if desired.
A sprig of parsley or a dash of black pepper can elevate the presentation.
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