Artichoke Soup

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.