Cream of Artichoke Soup Recipe
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Ingredients
Artichokes - 2 (1 1/2- 2 lb)
Condensed chicken broth - 1 can (10 1/2 oz) undiluted
Lemon juice - 2 tablespoons
Onion - 1/4 cup, chopped
Dried thyme leaves - 1/4 teaspoon
Pepper - 1/8 teaspoon
Light cream - 1 cup
Directions
GETTING READY
1) Trim artichokes for the base stalks and remove tough outer leaves.
2) Wash artichokes properly under cold running water and drain well.
3) Cut artichokes into quarters, lengthwise.
4) Remove inner purple leaves and chokes.
MAKING
5) In 3-1/2-quart saucepan, place artichokes, chicken broth, lemon juice, 1 cup water, the onion, thyme, and pepper; mix well.
6) Boil the mixture; lower the heat, cover the pan and simmer for 30 minutes, or until artichokes are tender.
7) Remove artichokes from liquid and reserve the liquid.
8) Remove leaves; cut up hearts.
9) Using back of knife or spoon, scoop flesh from artichoke leaves.
10) In blender, place strained cooking liquid, artichoke flesh and hearts, and cream.
11) Blend, at high speed, 2 minutes, or until smooth.
12) In a covered bowl, transfer the soup and refrigerate, for several hours or overnight, or until well chilled.
SERVING
13) Serve the cream of artichoke soup chilled as appetizer.
1) Trim artichokes for the base stalks and remove tough outer leaves.
2) Wash artichokes properly under cold running water and drain well.
3) Cut artichokes into quarters, lengthwise.
4) Remove inner purple leaves and chokes.
MAKING
5) In 3-1/2-quart saucepan, place artichokes, chicken broth, lemon juice, 1 cup water, the onion, thyme, and pepper; mix well.
6) Boil the mixture; lower the heat, cover the pan and simmer for 30 minutes, or until artichokes are tender.
7) Remove artichokes from liquid and reserve the liquid.
8) Remove leaves; cut up hearts.
9) Using back of knife or spoon, scoop flesh from artichoke leaves.
10) In blender, place strained cooking liquid, artichoke flesh and hearts, and cream.
11) Blend, at high speed, 2 minutes, or until smooth.
12) In a covered bowl, transfer the soup and refrigerate, for several hours or overnight, or until well chilled.
SERVING
13) Serve the cream of artichoke soup chilled as appetizer.
