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Cream of Artichoke Soup

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“If you have the time and energy, fresh artichoke hearts may be used. Canned artichokes are fine.”

Ingredients Nutrition


  1. Bring 1 cup of chicken stock to a boil over med-high heat in a saucepan.
  2. Add in artichokes; lower heat to med-low and simmer, uncovered, for 6-7 minutes.
  3. In another saucepan, melt the butter.
  4. Add in onion, celery, and garlic; stir/saute 5-6 minutes.
  5. Add in flour; stir until bubbly.
  6. Add in artichoke/stock mixture and stir 1-2 minutes or until thickened.
  7. Transfer mixture to a food processor or blender and process until chunky (may have to do this in batches) (also may use a stick blender).
  8. Return to saucepan; add in remaining stock, half-and-half, salt, and pepper; simmer 5-10 minutes or until flavors are blended.
  9. Ladle into individual soup bowls and float a lemon slice on top.
  10. Note: for a richer soup, reduce stock to 1 1/2 cups and increase half-and-half to 1 cup.

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