Recipe by Sandi (From CA)
If you're on a diet or have heart disease, RUN NOW! Run quickly and furiously to another recipe! ;o) Ok, it's not that bad, but any time I see cream in a recipe, I think, "Oh good. A heap of taste and I get to shop for new (i.e. better-fitting) clothes to boot!"
Top Review by massafrass
This is delish, somewhere between creamy and hearty, it still requires some chewing. I didn't process the vegetables before cooking, I waited till after they had cooked in the stock so I could use my hand-held stick processor directly in the pot and I processed it while slowly pouring the cream and roux in. This seemed to work fine, I just made sure to chop the potato pieces small enough initially so that they would cook in the broth in the time alloted. I used unsalted butter in the roux and only 1/2 salt required and it was enough (perhaps my stock was super-salty.)I found that I used the juice from an entire (small) lemon to brighten it in the end. mmmm...
- 1 (14 ounce) can artichoke hearts
- 1 large potato, peeled and sliced
- 1⁄2 medium onion, peeled and sliced
- 1 1⁄2 celery ribs, chopped
- 1⁄2 medium leek, sliced (white only)
- 1 garlic clove, finely chopped (optional)
- 3 cups chicken stock or 3 cups vegetable stock
- 2 tablespoons fresh minced flat-leaf Italian parsley
- 1⁄3 teaspoon dried oregano
- 1⁄2 teaspoon dried basil
- 3 tablespoons butter
- 2 tablespoons flour
- 1⁄2 teaspoon half-and-half
- 1⁄2 cup heavy cream
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 -2 teaspoon fresh lemon juice
Directions See How It's Made
- Cook vegetables minus the canned artichoke hearts for approximately 10-12 minutes. Drain.
- In blender, purée cooked vegetables, artichoke hearts and optional garlic. Return to pot. Add the herbs and stock. Simmer for 20 minutes.
- Make a roux with the melted butter and flour over medium heat. Add the half and half, stirring until smooth. Strain the roux through a fine strainer or colander if necessary.
- Add to soup. Add the heavy cream. Bring soup back up to boil and season with salt, pepper and fresh lemon juice to taste. To thin soup, add half and half. To thicken, add more roux.