Creamy Artichoke Soup
- 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)
- Trim leaves, stems, and fuzzy chokes from artichokes.
- Drop artichoke hearts into a bowl of ice water mixed with lemon juice and olive oil.
- Bring a large pot of water to a boil and add salt. Drain hearts and add to boiling water; cook until tender. Drain.
- 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.
- 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.
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