Notes: Adapted by Debra Steppel from the Artichoke Soup recipe from Duarte's Tavern in Pescadero, California (http://www.duartestavern.com). Serve immediately. Yield: 6 appetizer-sized servings or 4 large bowls.
Ingredients
10 large cooked artichoke hearts (or 3 cans of unseasoned hearts, each can containing 14-15 oz., drained of all liquid)
6 cups chicken broth (or 6 bouillon cubes dissolved in 6 cups of hot water)
1 T butter
1/2 tsp white pepper
1/2 tsp Kosher salt
2 cloves minced garlic
1/2 cup heavy cream
Thickener: 1/4 cup cornstarch mixed with 1/4 cup (one ladle-full) of soup in a glass cup or bowl
Directions
1. Puree the artichoke hearts in a stockpot using an immersion blender. (If you like your soup with chunky bits of artichoke, only puree 2/3 of the hearts, and rough-chop the remaining 1/3.)
2. Add all ingredients except cream and thickener into the pot.
3. Bring to a boil; simmer 1 hour.
4. Add the thickener and stir.
5. Remove from heat. Add cream.
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