ARTICHOKE SOUP
Why I Love This Recipe
Ingredients You'll Need
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
Directions
(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.
