A big thank-you goes to Ida in Florida for this super-easy and delicious, and very springlike, soup with which to end our Slow Soupers schedule. It has been a wonderful several months of soups; we could probably do this one again, what with all the soup recipes out there in the world.
We started with just a few ingredients, really:
Artichoke Soup
makes 4-6 servings
Ingredients
3 Tablespoons butter
4 Tablespoons minced shallots
1and 1/2 Tablespoons flour
3 and 1/2 cups chicken stock
3 1-lb cans of artichokes (drained)
1 cup half and half
salt and pepper to taste
Melt butter in a skillet over medium heat, allowing it to brown just lightly. Add shallots and saute briefly until softened. Stir in flour and cook 2-3 minutes.
Heat stock or chicken broth in a 2 qt. saucepan. Add flour mixture, stirring constantly. Cook over medium heat until slightly thickened, 3-5 minutes.
Puree artichokes in food processor or blender {I simmered the artichokes in the chicken broth, and used an immersion blender}. Add thickened chicken stock and half and half.
Blend thoroughly about 30 seconds. Season with salt and pepper. Serve either hot or cold.
{I snipped some fresh chives over the soup}.
It can be made ahead, refrigerated and reheated to serve.
Farewell soups; hello salads!
Comments (1)
This looks like a yummy soup. I hope to make it soon.
And I am so excited to start with the salads.
Posted by candi | April 21, 2009 11:09 PM
Posted on April 21, 2009 23:09