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Creamy Artichoke Soup

David Prince


  • 6 artichokes (save leaves for other uses)
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon salt
  • 3 tablespoons butter
  • 1 onion (chopped)
  • 2 tablespoons all purpose flour
  • 6 cups chicken broth
  • 3 tablespoons whipping cream
  • chervil (chopped)

How to Make It

  1. Trim leaves, stems, and fuzzy chokes from artichokes.

  2. Drop artichoke hearts into a bowl of ice water mixed with lemon juice and olive oil.

  3. Bring a large pot of water to a boil and add salt. Drain hearts and add to boiling water; cook until tender. Drain.

  4. 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. 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. Ladle into bowls and garnish with chopped chervil.