Copycat Shadowbrook Artichoke Soup

If you’re a fan of hearty and creamy soups, you’ll love this copycat recipe for Shadowbrook Artichoke Soup. This delightful dish captures the essence of the original, blending rich flavors and smooth textures to create a comforting meal. Whether you’re a seasoned chef or a home cook looking to impress, this recipe is sure to be a hit.  This smooth and rich soup hails from the artichoke capital of the world, offering a taste that’s the next best thing to being there.

A Memorable Dining Experience

Nestled in the hills of Capitola, California, Shadowbrook Restaurant is a must-visit for anyone exploring the Santa Cruz area. During our stay at the Dream Inn Hotel, just a town south of Santa Cruz, we made sure to dine at this iconic establishment. Known for its superior quality and seaside charm, Shadowbrook stands out as one of Capitola’s finest dining experiences.

The History of Shadowbrook Restaurant

The Shadowbrook Restaurant has a rich history dating back to 1947, and it is now a beloved Santa Cruz County landmark. Originally built as a summer cabin for Ernestine Fowler in the 1920s, the structure changed hands several times before Brad McDonald and his wife Bea, along with partners Virginia and Ed Philippet, transformed it into the renowned restaurant we know today.

Culinary Evolution

Over the decades, Shadowbrook has seen numerous renovations and expansions. Alfred Hitchcock was a frequent guest, adding a touch of Hollywood glamour. From adding a nostalgic red cable car to the latest renovations in the iconic Rock Room bar, Shadowbrook continues to enchant visitors with its blend of historic charm and modern comfort.

A Taste of Nostalgia

One of my favorite dishes at Shadowbrook is their creamy artichoke soup. Even though I now live on the other side of the country, the memory of standing in an artichoke field, watching the ocean waves crash against the rocks, brings me back to those special moments. This soup perfectly captures that memory and has become my household’s beloved favorite.

Shadowbrook’s Creamy Artichoke Soup Recipe

Expert Tips

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Servings: 6 servings (8 ounces each)

Ingredients

• 1 lb. Frozen Artichoke Hearts
• 2 Small Potatoes, Peeled and Sliced
• 1/2 Medium Onion, Peeled and Sliced
• 1 1/2 Celery Stalks, Chopped
• 1/2 Medium Leek (White Only), Sliced
• 1 Clove Garlic, Finely Chopped (Optional)
• 3 Cups Chicken or Vegetable Stock
• 1/8 Cup Fresh Minced Flat-leaf Italian Parsley
• 1/3 tsp. Dried Oregano
• 1/2 tsp. Dried Basil
• 3 TB Butter
• 2 TB Flour
• 1/2 tsp. Half and Half
• 1/2 Cup Heavy Cream
• 1/2 tsp. Salt
• 1/2 tsp. Pepper
• 1-2 tsp. Fresh Lemon Juice

Directions

Prepare the Vegetables

1. Cook Vegetables: In a large pot, cook the frozen artichoke hearts, potatoes, onion, celery, leek, and garlic (if using) in water until soft, approximately 10-12 minutes. Drain the vegetables.
2. Blend the Vegetables: In a blender, puree the cooked vegetables until smooth. Add canned artichoke hearts at this stage if you’re using them. Return the pureed mixture to the pot.

Simmer the Soup

3. Add Herbs and Stock: Stir in the minced parsley, oregano, basil, and stock. Simmer the mixture for 20 minutes, allowing the flavors to meld.

Make the Roux

4. Prepare the Roux: In a separate saucepan, melt the butter over medium heat. Stir in the flour to form a smooth paste. Gradually add the half and half, stirring constantly until the mixture is smooth and thickened.

Final Touches

5. Combine and Cook: Add the roux to the soup pot, followed by the heavy cream. Bring the soup back to a boil and season with salt, pepper, and fresh lemon juice to taste. If the soup is too thick, thin it with additional half and half. If it’s too thin, thicken it with more roux.
6. Strain the Soup: For a velvety texture, strain the soup through a fine strainer or colander.

Serving Suggestions

This recipe makes about 6-8 servings of 8 ounces each. Serve hot, garnished with a sprinkle of fresh parsley or a dollop of sour cream for an added touch of elegance.

Expert Tips

• Consistency Control: To achieve the perfect consistency, adjust the amount of roux or half and half as needed.
• Flavor Enhancement: For a deeper flavor, roast the vegetables before blending.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to three days.

FAQs:

1. Can I use fresh artichokes? Yes, but you will need to cook and clean them before use.
2. Can I make this soup vegan? Substitute the butter with a plant-based alternative and use vegetable stock and plant-based cream.
3. How can I store leftovers? Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
4. Can I use fresh artichokes instead of frozen or canned?
   A: Yes, fresh artichokes can be used. Cook them until tender before blending.
5. Can I make this soup dairy-free?
   A: Absolutely! Substitute the butter, half and half, and heavy cream with dairy-free alternatives like coconut milk or almond milk.

“Cooking is like love. It should be entered into with abandon or not at all.” – Harriet Van Horne

Did you know that artichokes are packed with antioxidants and can help improve liver health? Including artichokes in your diet can be a delicious way to boost your nutrition!

Conclusion

Recreating Shadowbrook’s famous artichoke soup at home is a wonderful way to bring a piece of Capitola’s culinary charm to your table. This creamy, flavorful soup is sure to become a family favorite. Enjoy the nostalgia and warmth of this beloved recipe, and don’t forget to check out the affiliate link for all your cooking needs!