Creamy Asiago and Artichoke Soup

Recipe by Stephanie Z.
READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Heat olive oil and butter in a Dutch oven or pot over medium heat.
  • Add the shallots and garlic; saute for about 5 minutes. Add the flour and stir to coat.
  • Add the chicken stock, white wine, potatoes, artichokes, thyme, oregano, and cayenne pepper. Salt to taste.
  • Increase heat to bring to a simmer, then lower heat and continue to simmer, uncovered, until vegetables soften, about 20 minutes.
  • Purée the soup (An immersion blender works well here!).
  • If desired, you can freeze the soup at this point.
  • When ready to serve, heat the soup and whisk in the cream and asiago cheese.
  • Simmer until cheese is melted and soup just begins to bubble.