Print Recipe

Cream of Artichoke Soup

Ingredients

  • 1/4 cup butter
  • 1/4 cup flour
  • 8 cups well-seasoned chicken broth
  • 1 cup evaporated milk or heavy cream
  • Salt and white pepper
  • 1 package frozen artichoke hearts
  • 1/2 teaspoon nutmeg
  • Dry sherry
  • Garlic croutons

Instructions

  1. Cook frozen artichoke hearts in salted water according to package instructions. Allow to cool in their cooking liquid and puree in blender with 1 or 2 cups of their cooking broth. Set aside.
  2. 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.
  3. Strain pureed 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.
  4. Serve laced with dry sherry and topped with fresh garlic croutons.

Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.