Artichoke Soup Recipe

Recipe By:
Microwave
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Artichoke Soup Recipe
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  • Yield 6 Servings
  • Level Medium

The delicately layered flavors of this soup can be enjoyed hot or, during the summer months, chilled.
 

Ingredients

  • 3 to 4 tablespoons butter
  • 1 small onion, finely chopped
  • 2 stalks celery, finely chopped
  • 1 clove garlic, crushed
  • 1 can (14 ounces) quartered artichoke hearts, drained
  • 4 cups chicken stock
  • 2 tablespoons cornstarch
  • 1 cup half and half
  • Juice of 1/2 lemon
  • Salt and pepper to taste
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Directions

  1. 1. In a heavy skillet melt the butter and saute the onion, celery and garlic over low to medium heat stirring occasionally. When the onion is translucent remove from heat and set aside.
  2. 2. Drain the artichoke hearts and trim off any tough bits of leaf that the canner may have missed. Put the artichoke hearts in a food processor with the S blade in position. Add 1/2 cup of the chicken stock and the cornstarch then process until the artichokes are a fine puree.
  3. 3. Scrape the mixture into a saucepan, add the remaining chicken stock and the onion/celery mixture, place over medium high heat.
  4. 4. When it comes to a light boil whisk in the half and half. Bring it back to a light boil, add the lemon juice and stir.
  5. 5. Add salt, pepper and serve.
 
 
  • Did you know?

    Native to the Mediterranean region, the artichoke is the edible flower bud of a thistle-like plant in the sunflower family. It came to America via French and Italian explorers.