 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
Ingredients:
1/2 cup chopped onion |
1/2 cup chopped celery |
1 tablespoon butter or margarine |
2 (14-ounce) cans artichoke hearts, undrained |
3 tablespoons all-purpose flour |
1 quart chicken broth |
1 quart milk |
1/2 teaspoon salt |
dash of red pepper |
Directions:
1. Sauté chopped onion and celery in butter in a large skillet until vegetables are tender. Place vegetables and artichoke hearts in container of an electric blender; process until smooth.
2. Place flour in a large Dutch oven. Gradually add chicken broth, stirring until smooth. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in artichoke mixture; cook over medium heat until bubbly. Add milk, salt, and pepper; heat thoroughly. (Do not boil.) Serve warm or chilled in individual soup bowls.
|
|