Cream of Artichoke Soup
1/4 cup butter
1/4 cup flour
8 cups well-seasoned chicken broth
evaporated milk or heavy cream
Salt and white pepper
1 package frozen artichoke
1/2 teaspoon nutmeg
- 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.
- 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 pureed artichokes into chicken stock mixture and bring to a boil.
Lower heat and simmer for 5 minutes, stirring often. Add nutmeg and correct
- Serve laced with dry sherry and topped with fresh garlic croutons.
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