It is the last week of Slow Souping! Brad has eaten more soup this year than in the last ten years put together! The temperatures around here are much more appropriate for salads. This recipe, from Ida, was a great way to end the soup season!
The recipe is from "The Best of Bon Appetit Cookbook" the 1982 edition.
4 to 6 servings:
3 T. butter
4 T. minced shallots
1 and a half T. flour
3 and 1/2 cups Chicken Stock
3 cans of artichoke quarters in water (drained)
1 cup half and half ( I have tried fat free half n half and it was ok )
Salt and 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 min.
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 min.
Add chopped artichokes to thickened chicken stock and half n half. Blend thoroughly with an immersion blender. Season with salt and pepper.
It can be made ahead, refrigerated and reheated to serve.