Shadowbrook's Creamy Artichoke Soup

READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Cook vegetables, including frozen artichoke hearts if used, in water until soft, approx 10-12 minutes.
  • Drain.
  • In blender, purée cooked vegetables (add canned artichoke hearts here, if used) and optional garlic.
  • Return to pot.
  • Add the herbs and stock.
  • Simmer for 20 minutes.
  • Make a roux with the melted butter and flour over medium heat.
  • Add the half and half, stirring until smooth.
  • Add to soup.
  • Add the heavy cream.
  • Bring soup back up to boil and season with salt, pepper and fresh lemon juice to taste.
  • To thin soup, add half and half. To thicken, add more roux.