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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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This recipe is a wonderful cold day soup but also light enough for Spring and Summer meals. Perfect with a grilled cheese sandwich or salad. Ingredients:
42 ounces water-packed artichoke hearts (small size - 3 cans) |
1 (10 1/2 ounce) can cream of celery soup (or mushroom) |
4 cups chicken broth |
1 cup half-and-half (fat free is fine) |
1/2 lemon, juice of |
1 tablespoon good season's dry mix italian salad dressing mix |
2 -3 leeks, trimmed and chopped |
1 pinch cayenne or 1 pinch chipotle pepper |
1 teaspoon salt |
Directions:
1. Saute leeks in butter or olive oil and place in food processor. Puree leeks.
2. Add 3 cans of drained artichoke hearts and pulse in the the food processor until just short of pureeing. Should be coarse and still a bit chuncky.
3. Mix together pureed ingredients, cream soup, broth, lemon juice and Italian dressing in stock pot and bring to simmer. Add 1/2 & 1/2 and heat thoroughly. Taste for seasonings and add salt as desired.
4. Serve hot. Keeps well in refrigerator.
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