Cream of Artichoke Soup (Hot or Cold)
List of Ingredients
3 Tbs (45 ml) butter
1 shallot, finely chopped
2 Tbs (30 ml) flour
4 cups (1 L) chicken stock
2 lbs (900 g) artichoke bottoms, drained if using canned,
thawed if using frozen
1 cup (250 ml) half-and-half, cream, or milk
Salt and freshly ground pepper to tasteRecipe
Melt the butter in a large saucepan over moderate heat and saute the chopped shallot for 2 minutes. Add the flour and cook 3 minutes, stirring frequently. Add the chicken stock and bring to a boil, stirring frequently. Chop the artichoke bottoms coarsely and puree them in an electric blender or food processor, adding a little of the chicken stock if necessary. Add the artichoke puree and half-and-half to the soup, stir and heat. Season with salt and pepper. Serve hot or chilled. Serves 4 to 6.
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