Cream of Artichoke Soup with Bleu Cheese

"A great soup for a cold winter night."
 
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Ready In:
40mins
Ingredients:
15
Serves:
4-6
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ingredients

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directions

  • In large saucepan melt the butter.
  • Add onion and garlic and saute until tender.
  • Add flour and cook for 2 minutes stirring constantly.
  • Remove from heat.
  • Whisk in the stock and vermouth then add 1 can of drained artichoke hearts.
  • Cook over medium heat stirring constantly for 5 minutes.
  • Pour into blender and process until pureed.
  • Return to saucepan and add the half and half, chopped artichokes and seasonings.
  • Pour into soup bowls and sprinkle with Bleu Cheese.

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RECIPE SUBMITTED BY

Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.
 
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