ARTICHOKE SOUP
CATEGORIES
INGREDIENTS
  • Cooking Time: 25
  • Servings: 6
  • Preparation Time: 20
  • 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
  1. (optional)
  2. With sharp knife, remove stems and loosen bottom leaves
  3. from artichokes. With kitchen scissors, trim off tips of
  4. leaves. Place artichokes in saucepot just large enough to hold
  5. them. Pour in enough water to come halfway up artichokes.
  6. Cook over medium heat about 20 minutes or until tender. Remove
  7. from saucepot and cool. Remove any tough leaves and the fuzzy
  8. "choke" from centers of artichokes and discard. Pull out
  9. remaining leaves from artichokes; reserve the leaves and the
  10. hearts.
  11. In large saucepan, melt butter over medium heat. Add
  12. onion, carrot, celery, garlic and artichoke hearts and leaves.
  13. Cook, stirring occasionally, about 5 minutes or until vegeta-
  14. bles are soft. Stir in flour. Gradually stir in broth until
  15. smooth and well blended. Add remaining ingredients. Cover;
  16. simmer 20 minutes. In blender container, process soup in
  17. batches until pureed. Pour soup through sieve or strainer,
  18. back into saucepan. Heat 2 to 3 minutes. Serve with sour
  19. cream and garnish with celery leaves, if desired.