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Thursday, May 23, 2013

artichoke soup~











shadowbrooks creamy artichoke soup

1 lbfrozen artichoke heart (or 17 oz. canned, drained)
2 small potatoes, peeled and sliced
1/2 medium onion, peeled and sliced
1 1/2 celery ribs, chopped
1/2 medium leek, sliced (white only)
1 garlic clove, finely chopped (optional)
3 cups chicken stock or 3 cups vegetable stock
2 tablespoons fresh flat-leaf Italian parsley
1/3 teaspoon dried oregano
1/2 teaspoon dried basil
3 tablespoons butter
2 tablespoons flour
1/2 teaspoon half-and-half
1/2 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon pepper
1-2 teaspoon fresh lemon juice

Cook vegetables, including frozen artichoke hearts if used, in water until soft, approx 10-12 minutes.
Drain. In blender, purée cooked vegetables (add canned artichoke hearts here, if used) and optional garlic.
Return to pot. Add the herbs and stock. Simmer for 20 minutes. Make a roux with the melted butter and flour over medium heat. Add the half and half, stirring until smooth. Add to soup. Add the heavy cream. Bring soup back up to boil and season with salt, pepper and fresh lemon juice to taste. To thin soup, add half and half. To thicken, add more roux.