Quick and Easy Artichoke Soup

This is a tangy and thick soup that makes a wonderful and elegant appetizer or first course. Created for RSC. Thank you to Mom2Rose for putting this in her best of 2009 cookbook!

• Ready In: 30 mins
• Serves: 4
• Yields: 4 bowls

Ingredients

• 1⁄2 tablespoon olive oil
• 1⁄8  white onion, finely chopped
• 1  garlic clove, minced
• 1  shallot, minced
• 2  cups  marinated artichoke hearts, drained and finely chopped
• 1 1⁄4 cups chicken broth or 1 1⁄4 cups vegetable broth
• 1⁄4 cup  champagne or 1⁄4 cup white wine
• 1  tablespoon brandy
• 3  tablespoons parmesan cheese, grated (fresh) or 3  tablespoons asiago cheese
•  fresh ground pepper
•  sugar, if desired
•  fresh Italian parsley (to garnish) or  dill (to garnish)
•  nonfat plain yogurt (optional) or  nonfat sour cream (optional)

Directions

1. Sauté onions, garlic, and shallots in oil over medium heat until soft, about 2 minutes.
2. Add artichoke hearts, stock, wine, and brandy.
3. Bring to a boil, turn to the lowest setting, and simmer covered 10 minutes. If you want a smoother consistency, you can puree it at this time.
4. Pepper (and sugar, if desired) to taste, and serve topped with cheese, a dollop of yogurt or sour cream, and a sprinkling of fresh Italian parsley or dill.