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Prep Time: Cook Time: Total Time:
Artichoke Soup
1 tablespoon of olive oil
1 shallot, diced
1 14-oz bags of frozen artichoke bottoms
1 to 2 14-oz cans of chicken broth
or, of course, an equivalent amount of homemade chicken stock
1/8 cup or more heavy cream (optional)
Salt
1. Gently sauté the shallot in the olive oil in a medium-sized sauce pan.
2. Dice the frozen artichoke bottoms into 1" pieces and add to the shallot. Add a pinch of salt. Cook together for a few more minutes, then add 1 can of chicken broth. Bring to a simmer and allow to simmer together for about half an hour in order for the flavors to blend.
3. Allow the soup to cool a little bit, then pour the soup in a blender and puree. Depending on the size of your blender you may have to do this in batches. While blending the soup hold the top of the blender down with a kitchen towel to prevent any untoward blending accidents.
4. Return the soup to the saucepan and add additional chicken broth to thin the soup to the consistency you like. Add the heavy cream. Taste for seasoning and add salt to taste.
5. Heat the soup and serve.
Notes: Patricia Wells makes her version with homemade chicken stock. If I ever got off my butt and made my own chicken stock, I would too. She puts the soup through a food mill rather than a blender. I've done both and am happy with the results from both but the blender seems easier so I've stuck with that.
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Artichoke Soup
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Category: Recipes
Prep Time: Cook Time: Total Time:
Artichoke Soup
1 tablespoon of olive oil
1 shallot, diced
1 14-oz bags of frozen artichoke bottoms
1 to 2 14-oz cans of chicken broth
or, of course, an equivalent amount of homemade chicken stock
1/8 cup or more heavy cream (optional)
Salt
1. Gently sauté the shallot in the olive oil in a medium-sized sauce pan.
2. Dice the frozen artichoke bottoms into 1" pieces and add to the shallot. Add a pinch of salt. Cook together for a few more minutes, then add 1 can of chicken broth. Bring to a simmer and allow to simmer together for about half an hour in order for the flavors to blend.
3. Allow the soup to cool a little bit, then pour the soup in a blender and puree. Depending on the size of your blender you may have to do this in batches. While blending the soup hold the top of the blender down with a kitchen towel to prevent any untoward blending accidents.
4. Return the soup to the saucepan and add additional chicken broth to thin the soup to the consistency you like. Add the heavy cream. Taste for seasoning and add salt to taste.
5. Heat the soup and serve.
Notes: Patricia Wells makes her version with homemade chicken stock. If I ever got off my butt and made my own chicken stock, I would too. She puts the soup through a food mill rather than a blender. I've done both and am happy with the results from both but the blender seems easier so I've stuck with that.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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