Artichoke Soup Recipe


Main Ingredient


 Fresh artichokes2
 Frozen artichoke hearts9 Ounce (1 Package)
 Chicken broth/Two, 14-1/2-ounce cans regular-strength chicken broth1 Quart
 Lemon juice1 Tablespoon
 Butter/Margarine2 Tablespoon
 Minced shallots2 Tablespoon
 All purpose flour1⁄4 Cup (4 tbs)
 Whipping cream1 Cup (16 tbs)
 Salt3⁄4 Teaspoon
 Pepper white1⁄8 Teaspoon
 Dry sherry1 Tablespoon
 Chopped toasted filberts1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1644 Calories from Fat 1096

% Daily Value*

Total Fat 123 g188.7%

Saturated Fat 69.9 g349.4%

Trans Fat 0 g

Cholesterol 395.9 mg

Sodium 4739.4 mg197.5%

Total Carbohydrates 96 g32.1%

Dietary Fiber 21.2 g84.9%

Sugars 23.7 g

Protein 25 g50.9%

Vitamin A 26.8% Vitamin C 81.9%

Calcium 37.7% Iron 44.9%

*Based on a 2000 Calorie diet


Trim stems of fresh artichokes even with base.
Using kitchen shears, cut off tip of each leaf.
Bring 6 cups water to a boil in a 4-quart pot.
Add artichokes; boil until artichoke base is tender when pierced with a fork, about 45 minutes.
Remove artichokes.
Pull off heavy leaves; set aside.
Remove and discard thin yellow and purple inner leaves and fuzzy choke from each artichoke.
What remains is the artichoke bottom.
Using a spoon, gently scrape tender pulp from heavy leaves.
In a 4-quart pot, combine pulp, cleaned artichoke bottoms, frozen artichoke hearts, broth and lemon juice.
Simmer 15 minutes.
Place artichoke mixture in a blender or food processor; puree.
Strain puree through a fine sieve.
Rinse and dry pot.
Melt butter or margarine in pot.
Add shallots; saute 1 minute.
Stir in flour until blended.
Gradually stir in artichoke puree.
Bring to a boil, stirring constantly.
Pour cream into a medium bowl.
Slowly ladle about 1/2 cup hot artichoke mixture into cream; stir to blend.
Pour cream mixture into artichoke mixture, stirring constantly.
Add salt, pepper and sherry.
Warm soup until heated through, stirring occasionally.
Do not boil.
Ladle hot soup into individual bowls.