Artichoke Soup The Best Recipes

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Artichoke Soup

"A nice, thick, homey soup recipe I got from my sister-in-law. My first attempt at soup and I was very pleased with it. SO very good on a cold winters night! Can also be used as a great dip for veggies/bread at parties!"

Ingredients :

• 1/4 cup butter
• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1/2 cup sliced fresh mushrooms
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 3 (14 ounce) cans artichoke hearts, drained and cut into fourths
• 1 bay leaf
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon dried thyme leaves
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried sage
• 1 dash paprika
• 1 cup whipping cream

Instructions :

Prep : 25M	Cook : 8M	Ready in : 1H15M

• Melt butter in large saucepan over medium heat. Stir in carrots, celery, onion, and mushrooms. Cook and stir until soft, about 5 minutes. Add flour; cook for 10 minutes, stirring occasionally. Stir in chicken broth, artichoke hearts, bay leaf, salt, pepper, thyme leaves, oregano leaves, sage, and paprika. Reduce heat and simmer for 30 minutes.
• Beat whipping cream in a bowl on medium-high speed until frothy; fold into soup and continue to cook until soup is heated through (do not boil).
• Remove and discard the bay leaf, then pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.

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