Creamy Artichoke Soup from Sunset |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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If you are lucky enough to have a bumper crop of artichokes great. Otherwise, frozen or canned work well. Ingredients:
6 artichoke hearts |
2 tablespoons lemon juice |
2 tablespoons olive oil |
1 tablespoon salt |
3 tablespoons butter |
1 onion (chopped) |
2 tablespoons flour |
6 cups chicken broth |
3 tablespoons heavy cream |
Directions:
1. Drop artichoke hearts into a bowl of ice water mixed with lemon juice and olive oil if using fresh (skip for frozen or canned).
2. Bring a large pot of water to a boil and add salt. Drain hearts and add to boiling water; cook until tender. Drain.
3. In a pan over medium-high heat, melt butter. Add onion and stir until golden. Stir in flour; cook, stirring often, 3 to 5 minutes.
4. Add chicken broth and the artichoke hearts; stir until mixture boils and thickens, 15 to 20 minutes.
5. Whirl mixture in a blender until smooth. Return to pan and heat through. Add whipping cream and salt and pepper to taste.
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