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Recipe for :

Cream of Artichoke Soup
 

This is one of the recipes which we have been given permission to reproduce by RecipeGoldmine, founded by Linda Roth. It is a big site with a wealth of information and recipes. If you would like to have a look at the website click here.

Have a look at Linda Roth's Biography page to find out why and how she came to set up a huge cooking resource like RecipeGoldmine or if you would like to subscribe to the RecipeGoldmine newsletter send a blank e-mail to: kitchenbites-subscribe@topica.com

This particular recipe came from one of the Newsletters.

Ingredients

1/4 C. butter
1/4 C. flour
8 C. well-seasoned chicken broth
1 C. heavy cream
Salt and white pepper
1 pkg. frozen artichoke hearts
1/2 tsp. nutmeg
Dry sherry
Garlic croutons

Method
  • Cook frozen artichoke hearts in salted water according to package instructions. Allow to cool in their cooking liquid and purée in blender with 1 or 2 cups of their cooking broth. Set aside.
  • In a Dutch oven, heat butter and add flour. Cook, stirring often, for 2 minutes, but do not let it brown. Slowly add 2 cups of the broth and the evaporated milk or cream. Cook until smooth, stirring often. Add remaining broth, then season to taste.
  • Strain puréed artichokes into chicken stock mixture and bring to a boil. Lower heat and simmer for 5 minutes, stirring often. Add nutmeg and correct the seasoning.
  • Serve laced with dry sherry and topped with fresh garlic croutons.

 

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