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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Cream of Artichoke Soup Recipe

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This recipe for Cream of Artichoke Soup is from Department of Anesthesia and Operative Services Recipe Book 2013, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup chopped green onion
2 carrots peeled and sliced
2 ribs celery, chopped
1/2 cup butter or margarine, divided
1 bay leaf
1/2 teaspoon thyme
1/2 teaspoon oregano
1/8 teaspoon cayenne pepper
4 cups chicken (or vegetable) broth
1 can (14 ounces) artichoke hearts
1 can (4 ounces) sliced mushrooms, drained
3 tablespoons all-purpose flour
1 cup heavy cream
Salt and freshly ground pepper to taste
Directions:
Directions:
In large saucepan over medium heat, sauté onion, carrots, and celery in a 1/4 cup butter. Add bay leaf, thyme, oregano, cayenne, broth, mushrooms, and artichokes. Simmer 15-20 minutes. In small skillet, melt remaining butter over low heat. Stir in flour and cook, stirring constantly, until mixture thickens. Stir in artichoke mixture. Slowly add cream. Salt and pepper to taste. Cook 3 to 5 minutes, or until slightly thickened and heated through.
Yield: 4 to 6 servings
Personal Notes:
Personal Notes:

Serve this rich soup in small portions as an
elegant first course to a very special meal.

 

 

 

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