Artichoke Soup Del Monte
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4 Servings
5 c Chicken Stock
5 md Artichokes
2 tb Unsalted Butter
3 tb All-Purpose Flour
1 c Half and Half
1/4 c Dry Sherry
Salt
Pepper
Whipped Cream
Fresh Chives; chopped
Bring stock to a boil in a heavy large pot. Add artichokes. Reduce
heat to medium and cook until leaves pull away easily, about 30
minutes. Remove artichokes from stock using tongs as an aid. Reserve
stock. Peel off artichoke leaves and reserve for another use. Scoop
out chokes and discard. Cut artichokes into pieces.
Melt butter in a heavy large saucepan over low heat. Add flour and
stir 2 minutes. Gradually whisk in reserved artichoke cooking stock.
Increase heat and bring soup to a boil, stirring frequently. Reduce
heat to low and cook 30 minutes, stirring occasionally.
Add chopped artichoke hearts, 1 cup half and half and Sherry to soup
and simmer 5 minutes. Puree soup in a blender in batches. Strain
through a sieve. Season with salt and pepper. Bring soup to a simmer
in a heavy large saucepan, thinning with more half and half if
necessary. Ladle into bowls. Garnish with dollops of whipped cream.
Sprinkle with chives.
Source: Gourmet Magazine Typed by Katherine Smith Kook-Net: The
Shadow Zone IV - Stinson Beach, CA
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