Creamy Artichoke Soup

Name: Creamy Artichoke Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 1/2 quarts, 4-6 serving(s)
Ingredients: 6 tablespoons butter; 1/2 onion, diced (about 1¼ cups diced); 2 tablespoons chopped garlic; 1 teaspoon ground black pepper; 1/2 teaspoon white pepper; 3 tablespoons sherry wine; 2 lbs drained artichoke hearts (or 4 cans of artichokes in water); 1 1/3 cups chicken broth, more as desired; 1 1/2 teaspoons sugar; 1 -2 teaspoon salt; 1 cup cream or 1 cup half-and-half

Submitted by pberry11

"The L.A. Times tested this recipe using artichoke hearts canned in water. I used Trader Joe’s frozen artichoke hearts, so either works fine. I used my kitchen scale to weigh the artichoke hearts in order to get exactly 2 lbs. If you have a scale and want to use the canned hearts, I would suggest weighing them after you drain them. If you don't have a scale, then I think 3 cans would probably be close to 2 lbs. Instead of cream, I used a combination of Greek yogurt and half and half, and I didn’t need to thicken the soup in step 6 with the roux. It was plenty thick, and in fact, I thinned it a bit with more chicken broth. We loved the peppery flavors in this soup, but if you’re not a pepper person, you might want to cut back a little on the pepper."

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Ready In:: 45mins
Ingredients:: 11
Yields:: 1 1/2 quarts
Serves:: 4-6

ingredients

6 tablespoons butter
¹⁄₂ onion, diced (about 1¼ cups diced)
2 tablespoons chopped garlic
1 teaspoon ground black pepper
¹⁄₂ teaspoon white pepper
3 tablespoons sherry wine
2 lbs drained artichoke hearts (or 4 cans of artichokes in water)
1 ¹⁄₃ cups chicken broth, more as desired
1 ¹⁄₂ teaspoons sugar
1 -2 teaspoon salt
1 cup cream or 1 cup half-and-half

directions

1. In a medium, heavy-bottomed pot heated over medium-high heat until hot, melt 6 tablespoons butter. Add the onions and sauté until they begin to brown, 6 to 8 minutes, stirring frequently. Stir in the garlic and peppers, and continue to cook until the garlic is aromatic, 1 to 2 minutes.
2. Add the sherry and stir, scraping any bits of flavoring from the base of the pot. Stir in the artichoke hearts, chicken broth and sugar. Season with 1 teaspoon salt, or to taste.
3. Bring the mixture to a boil over high heat, then reduce the heat and simmer, loosely covered, for 30 minutes.
4. While the soup is simmering, make a roux: In a small saucepan, melt the remaining 4 tablespoons butter over medium heat. Slowly rain in the flour and stir to form a roux. Continue cooking, stirring frequently, until the roux turns a light brown color, about 2 minutes. Remove from heat. This makes about one-fourth cup roux, more than is needed for the remainder of the recipe. The roux will keep, up to 2 weeks, covered and refrigerated.
5. When the soup has simmered for 30 minutes, uncover and slowly whisk in the cream. Thicken as desired with roux, whisking in 1 tablespoon at a time; you may not use all the roux.
6. Blend the soup using a stand or immersion blender, and strain if desired. Return the soupto the pot, adjust the thickness with additional roux (to thicken) or broth (to thin), and taste once more for seasoning. This makes a scant quart of soup.