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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 6 |
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If you're on a diet or have heart disease, RUN NOW! Run quickly and furiously to another recipe! ;o) Ok, it's not that bad, but any time I see cream in a recipe, I think, Oh good. A heap of taste and I get to shop for new (i.e. better-fitting) clothes to boot! Ingredients:
1 (14 ounce) can artichoke hearts |
1 large potato, peeled and sliced |
1/2 medium onion, peeled and sliced |
1 1/2 celery ribs, chopped |
1/2 medium leek, sliced (white only) |
1 garlic clove, finely chopped (optional) |
3 cups chicken stock or 3 cups vegetable stock |
2 tablespoons fresh minced flat-leaf italian parsley |
1/3 teaspoon dried oregano |
1/2 teaspoon dried basil |
3 tablespoons butter |
2 tablespoons flour |
1/2 teaspoon half-and-half |
1/2 cup heavy cream |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 -2 teaspoon fresh lemon juice |
Directions:
1. Cook vegetables minus the canned artichoke hearts for approximately 10-12 minutes. Drain.
2. In blender, purée cooked vegetables, artichoke hearts and optional garlic. Return to pot. Add the herbs and stock. Simmer for 20 minutes.
3. Make a roux with the melted butter and flour over medium heat. Add the half and half, stirring until smooth. Strain the roux through a fine strainer or colander if necessary.
4. 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.
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