Cream Of Artichoke Soup

Recipe from

Oxmoor House


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


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.

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.