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SSS #22 - Cream of Artichoke Soup

Slow Soupers Photo Courtesy of Krista

Ida (Vico Girl on Slow Travel) had the pleasure of choosing the last soup of the season. This is what she said:

Here's my recipe which I have been making since 1982. The recipe is from "The Best of Bon Appetit Cookbook" the 1982 edition. I love this soup...but I will warn you it is pretty rich. Hope you all like it.

Cream of Artichoke Soup

Makes 4 to 6 servings:


3 T butter
4 T Minced Shallots
1.5 T Flour
3.5 C Chicken Stock
3 1-lb cans of Artichokes (drained)
1 C Half & Half (I have tried fat-free Half & Half and it was ok)
Salt & Pepper


Melt butter in a skillet over medium heat, allowing it to brown just lightly. Add shallots and saute briefly till softened. Stir in flour and cook 2 to 3 minutes.

Heat stock or chicken broth in a 2 qt. saucepan. Add flour mixture, stirring constantly. Cook over medium heat until slightly thickened, about 3 to 5 minutes.

Puree artichokes in food processor or blender. Add thickened chicken stock and Half & Half. Blend thoroughly, about 30 seconds.

Season with Salt & Pepper. Serve Hot or Cold. I serve it hot.

It can be made ahead, refrigerated, and reheated to serve.

When I shopped for the canned artichokes, I nearly backed out of making the soup at all because they were $4.50 a can! Luckily, I found some on sale for $2.99 a can, so that was a little bit better. This was our very last soup (for this year, anyway), so I wanted to follow thru and finish the soup series.

We had it for dinner, along with next week's salad with blood oranges. I like soup and salad dinners! Thanks, Ida - It was delicious!


I topped the soup with some tarragon sprigs. They tasted pretty good in the soup.

Like all of my Slow Souper compadres, I have really, really enjoyed participating in the soup-making series. I have learned a lot from the experience, and the camaraderie has been great! Now, on to the salads next Sunday!

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