Artichoke Soup
Save the asparagus tips in this easy asparagus soup to make a salad with seasonal jersey royal potatoes and watercress.
Recipe Summary Artichoke Soup
A nice, thick, homey soup recipe I got from my sister-in-law. My first attempt at soup and I was very pleased with it. SO very good on a cold winters night! Can also be used as a great dip for veggies/bread at parties!Ingredients | Asparagus And Artichoke Soup¼ cup butter½ cup chopped carrots½ cup chopped celery½ cup chopped onion½ cup sliced fresh mushrooms¼ cup all-purpose flour2 cups chicken broth3 (14 ounce) cans artichoke hearts, drained and cut into fourths1 bay leaf½ teaspoon salt½ teaspoon ground black pepper¼ teaspoon dried thyme leaves¼ teaspoon dried oregano¼ teaspoon dried sage1 dash paprika1 cup whipping creamDirectionsMelt butter in large saucepan over medium heat. Stir in carrots, celery, onion, and mushrooms. Cook and stir until soft, about 5 minutes. Add flour; cook for 10 minutes, stirring occasionally. Stir in chicken broth, artichoke hearts, bay leaf, salt, pepper, thyme leaves, oregano leaves, sage, and paprika. Reduce heat and simmer for 30 minutes.Beat whipping cream in a bowl on medium-high speed until frothy; fold into soup and continue to cook until soup is heated through (do not boil).Remove and discard the bay leaf, then pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.Info | Asparagus And Artichoke Soupprep:
25 mins
cook:
50 mins
total:
1 hr 15 mins
Servings:
8
Yield:
8 cups
TAG : Artichoke SoupSoups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes,