3 cups chicken broth
1/4 lb. butter
3/4 tsp. white pepper
3/4 tsp. kosher salt
3 tsp. chicken base
2 tbs. fresh garlic, chopped very fine
4 lbs. cooked artichoke hearts
2 cups heavy cream
Thickening: 1/3 cup corn starch and 1 cup warm water, mixed
Green Chili Soup
20 fresh, mild large green chiles (Hatch chiles are perfect here)
1 large onion
1 Tablespoon butter
1/2 teaspoon fine salt plus more to taste
2 cloves garlic, chopped
3 to 4 cups chicken or vegetable broth (Homemade Chicken Broth is a great addition to this soup)
1 cup heavy cream
Puree artichoke hearts (use water in blender). Add pureed artichokes to soup pot. Add chicken broth and other ingredients, except cream and thickening mix. Simmer for 1 hour. Slowly add thickening mix to boiling soup. Add cream.
Green Chili Soup
Roast and peel chiles using either the stove-top method or the broiler method. After peeling, put chiles in a large bowl to collect any juices.
Chop the onion.
In a medium pot over medium-high heat, melt the butter. Add the onions and salt. Cook, stirring, until the onions are soft, about 3 minutes. Add the garlic and cook, stirring, another minute or so until the mixture is very fragrant.
Add the chiles and broth (3 cups for a thicker soup, 4 cups for a thinner soup) to the pot and bring to a boil. Reduce heat to maintain a steady simmer and cook until vegetables are extremely soft and flavors have blended, about 15 minutes.
Whirl the mixture in a blender or food processor until super smooth. Whirl for at least 2 minutes (this may seem like a long time) to achieve a velvety texture.
Return the mixture to the pot and stir in cream. Gently heat until the soup is heated through. Add more salt to taste, if you like.