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Artichoke Soup Recipe

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This recipe for Artichoke Soup, by , is from The Aucoin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Steve Aucoin
Added: Sunday, January 11, 2009


2 sticks butter
2 medium size leaks, with-and-light green part, sliced and rinsed
3 heaping tbls minced garlic
3 medium Yukon Gold potatoes, peeled and diced
2 carrots, peeled and diced
1 jar of Terra Verde whole artichokes (small) 2 lbs. 1 oz.
3-4 tbls Poppi’s all-purpose seasoning
1 can sawsons chicken broth
2 bay leafs
1-1/2 quart half-half
1 tbls. Lea & Perrins sauce
3 tablespoons flour
¼ cup of sherry

In a large pot (6+ quarts) melt the butter over medium heat. Add the leeks, garlic, carrots, and sauté until soft. Add the garlic and half of the artichoke hearts along with the potatoes, bay leaf, remaining seasonings, stock, and ½ of the half-and-half. Increase heat to medium then lower heat to a simmer and continue to simmer uncovered for at least 1 hour. Do not allow the soup to boil.

Remove the bay leaf and puree soup with an immersion blender (small boat motor.) Whisk in the remaining artichokes, half-and-half, and sherry. Add any remaining seasoning to taste. Sprinkle with parsley. Cool and refrigerate for a least 8 hours. Before serving, heart the soup slowly over low heat.

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