Homemade Creamy Artichoke Purée (Veloute D’artichaut à La Crème)


Adapted from Pamela Druckerman’s favorite recipes from the Parisian Crèche.

Are your little ones (and you) artichoke lovers? At home, we unanimously say, yes. Following this recipe you will obtain a creamy, velvety artichoke soup with purée consistency, perfect for you to enjoy as a family meal. Everyone à table!  Reading the recipes available in the back of the book authored by Pamela Druckerman, (pages 120 onwards) this soup is listed as an appetizer.

Homemade Artichoke Baby Puree | Au Petit GoûtHomemade Artichoke Baby Puree | Au Petit Goût

All of her favorite recipes from the Parisian crèche are genuinely simple, and yet, full of flavor. Whether your little ones have already enjoyed the taste of artichokes, or if you plan to introduce them for the first time, I’m thinking this creamy soup could be great choice for you to consider.

Artichokes are generally boiled or steamed accompanied by different dips or sauces. If not in soups or salads, I personally love them deep-fried as an appetizer. We know that the peak season for artichokes is spring time, but they are also harvested in the summer, with a new peak period in autumn. I generally look for heavy artichokes, with deep green color where leaves are tightly closed. Artichokes with brown or loose leaves, may not be as fresh. A creamy artichoke soup helps us with food rotation and adds variety to our repertoire of soups and pottage(s).

It was delicious. I will surely make it again. We all loved it!

Homemade Artichoke Baby Puree | Au Petit Goût

10 months and up

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Homemade Creamy Artichoke Purée (Veloute D'artichaut à La Crème)
Cook time
Total time
Note: I did not add crème fraîche this time around, and chose to puree the soup. I garnished it with a few unsalted oyster crackers. Kids love them.
: Appetiser
: French
  • 1 large Idaho or russet potato
  • 2 shallots, finally chopped
  • 2 tbsp olive oil
  • 6 canned or bottled artichoke bottoms, diced
  • Water (about 2 cups)
  • Salt (optional)
  • 2 tbsp crème fraîche (or sour cream)
  • Herbs (parsley, basil, or cilantro) chopped
  1. Wash and peel the potato. Dice it into large pieces. In a large pan or casserole dish, sauté the shallots in a little olive oil. Add the potatoes and the artichokes. Sauté them for 2 or 3 minutes. Cover the vegetable with water, add some salt (optional), and cook for about 40 minutes.  After cooking, add the cream and mix well. If you prefer a smooth consistency, use a hand mixer
  2. to blend the soup. Add a pinch of chopped herbs before serving.

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