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ARTICHOKE SOUP


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Member since 2006

Serves 6 | Prep Time 20 | Cook Time 25

Ingredients

2 medium artichokes
1/4 c. butter or margarine
2/3 c. finely chopped onion
1 medium carrot, chopped
1/3 c. finely chopped celery
1 clove garlic, minced
3 Tbsp. all-purpose flour
3 1/2 c. chicken broth
1/2 c. milk
1/4 c. dry white wine
1 bay leaf
1/2 tsp. Worcestershire sauce
1/4 tsp. thyme
1/8 tsp. chervil
sour cream
celery leaves for garnish


(optional)


With sharp knife, remove stems and loosen bottom leaves


from artichokes. With kitchen scissors, trim off tips of


leaves. Place artichokes in saucepot just large enough to hold


them. Pour in enough water to come halfway up artichokes.


Cook over medium heat about 20 minutes or until tender. Remove


from saucepot and cool. Remove any tough leaves and the fuzzy


"choke" from centers of artichokes and discard. Pull out


remaining leaves from artichokes; reserve the leaves and the


hearts.


In large saucepan, melt butter over medium heat. Add


onion, carrot, celery, garlic and artichoke hearts and leaves.


Cook, stirring occasionally, about 5 minutes or until vegeta-


bles are soft. Stir in flour. Gradually stir in broth until


smooth and well blended. Add remaining ingredients. Cover;


simmer 20 minutes. In blender container, process soup in


batches until pureed. Pour soup through sieve or strainer,


back into saucepan. Heat 2 to 3 minutes. Serve with sour


cream and garnish with celery leaves, if desired.


Pairs Well With


Notes

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