Herbed Cream of Artichoke Soup

Submitted by Leslie in Texas

"This is an elegant starter to any meal. From the R.S.V.P. Letters to the Editor section of a February 1984 issue of Bon Appetit. The recipe was requested from The Tap Room of The Lodge at Pebble Beach."

 

• Ready In: 1hr 25mins
• Ingredients: 25
• Yields: 2 quarts

ingredients

• Artichoke Stock

• 1 quart chicken stock, preferably homemade
• 2 cups beef stock, preferably homemade
• 2 cups water
• 1⁄2 cup dry white wine
• 5 large artichokes
• 1 boiling potato, peeled and quartered
• 1 medium onion, quartered
• 1 celery, chopped
• 1 small turnip, peeled and halved
• 1 medium leek, white part only, chopped
• 6 fresh parsley sprigs
• 2 tablespoons fresh lemon juice
• 1⁄2 teaspoon herbes de provence, crumbled
• 1⁄2 teaspoon dried oregano, crumbled
• 1⁄4 teaspoon celery salt
• 1⁄8 teaspoon dried marjoram, crumbled
• 1⁄8 teaspoon ground coriander

• Soup

• 2 cups half-and-half
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 7 cups artichoke stock
• 5 tablespoons madeira wine
• 1⁄8 teaspoon nutmeg, freshly grated
• 1 dash hot pepper sauce
• salt

directions

1. Artichoke Stock.
2. Bring all ingredients to boil in stockpot over high heat.
3. Reduce heat and simmer 1 hour.
4. Remove artichokes with a slotted spoon.
5. Discard tough leaves and chokes.
6. Return soft leaves to stock.
7. Puree in batches in blender or processor.
8. Cool to room temperature.
9. Strain through fine sieve.
10. Soup.
11. Bring half and half to boil in small saucepan.
12. Melt butter in heavy large saucepan over low heat.
13. Whisk in flour and cook 3 minutes.
14. Whisk in boiling half and half, then artichoke stock.
15. Blend in Madeira and nutmeg.
16. Add hot pepper sauce and salt to taste.
17. Stir until warmed through.
18. Ladle into bowls and serve immediately.