A delightful and creamy artichoke soup enhanced with fresh herbs and a touch of yogurt for a light yet flavorful dish.
Heat the olive oil in a large pot over medium heat.
Ensure the oil is hot but not smoking to avoid burning the garlic.
Add the garlic and shallot, and sauté until fragrant and translucent.
Stir continuously to prevent the garlic from browning.
Add the artichoke hearts, vegetable broth, and white wine to the pot.
Deglaze the pot with the wine to incorporate all the flavors.
Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.
Cover the pot partially to retain moisture while allowing steam to escape.
Blend the soup until smooth using a blender or immersion blender.
Blend in batches if using a countertop blender to avoid overfilling.
Stir in the yogurt and season with salt and pepper to taste.
Add the yogurt off the heat to prevent curdling.
Serve the soup garnished with parsley and dill.
Chop the herbs finely for an elegant presentation.
