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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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If you have the time and energy, fresh artichoke hearts may be used. Canned artichokes are fine. 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) |
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.
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