Hearty Cream of Artichoke Soup

Name: Hearty Cream of Artichoke Soup
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 serving(s)
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; lemon slice (thinly sliced)

(4)

Recipe by ratherbeswimmin

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

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READY IN: 55mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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

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