Hearty Cream of Artichoke Soup

Submitted by ratherbeswimmin

"If you have the time and energy, fresh artichoke hearts may be used. Canned artichokes are fine."

 

• Ready In: 55mins
• Ingredients: 11
• Serves: 4

ingredients

• 2 cups chicken stock or 2 cups chicken broth
• 1 (13 1/2 ounce) can quartered artichoke hearts, drained
• 2 tablespoons butter or 2 tablespoons margarine
• 1⁄2 cup finely chopped yellow onion
• 1 celery rib, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 1⁄2 cup half-and-half
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon white pepper

• Garnish

• lemon slice (thinly sliced)

directions

1. Bring 1 cup of chicken stock to a boil over med-high heat in a saucepan.
2. Add in artichokes; lower heat to med-low and simmer, uncovered, for 6-7 minutes.
3. In another saucepan, melt the butter.
4. Add in onion, celery, and garlic; stir/saute 5-6 minutes.
5. Add in flour; stir until bubbly.
6. Add in artichoke/stock mixture and stir 1-2 minutes or until thickened.
7. Transfer mixture to a food processor or blender and process until chunky (may have to do this in batches) (also may use a stick blender).
8. Return to saucepan; add in remaining stock, half-and-half, salt, and pepper; simmer 5-10 minutes or until flavors are blended.
9. Ladle into individual soup bowls and float a lemon slice on top.
10. Note: for a richer soup, reduce stock to 1 1/2 cups and increase half-and-half to 1 cup.

Reviews

[Galoryme]

This recipe looks so delicious.I try the one pick on gourmetrecipe.com last week and it was so delicious. Looking forward to cook it for my dinner tomorrow.

 

[bisabd3]

Delicious! I used vegetable stock, and added a bit of lemon juice. The only problem was the canned artichokes I used, they made the soup a bit stringy, but that can be avoided by removing the tougher leaves before using them.

 

[Bayou Andy]

Absolutely great soup...I brushed some French bread with garlic/butter mixture, browned it on the grill to accompany and it was 5 stars all around.

 

[SkipperSy]

This is a very taste and easy to make soup. The soup came out a little to thick, so I would use three cups of stock next time. The lemon slice on top and a squeese of extra lemon (half way threw eating), hit the spot.