Cream of Artichoke Soup 2
Categories: Soups, Artichokes, Vegetables, Cream of
4 medium Artichokes
2 cups of water
2 cups of chicken stock
1/2 cup of dry vermouth
1 medium Potato, diced
1 small Carrot, diced
1 small Onion, diced
1 small Celery stalk, diced
2 cloves Garlic, minced
2 Bay leaf
1/2 teaspoon of Dried marjoram
1 cup of Heavy cream
4 tablespoons of Locatelli cheese,
Salt and pepper to taste
Croutons for garnish |
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Steam the artichokes in the 2 cups of water until tender (about 45 minutes) and reserve the liquid afterwards. Allow the artichokes to cool. Scrape the flesh from the bottom third of each leaf and place in medium soup pot along with the artichoke liquid. Remove fuzzy choke from each artichoke bottom and discard. Coarsely dice the artichoke bottoms and place in the soup pot. Next add the remaining ingredients except the cream, cheese and croutons. Simmer until the vegetables are very tender and the liquid is reduced by 1/3, about 45 minutes. Next puree the soup in a blender and return to the pot. Add the cream and the cheese and heat through but don't boil. Serve with croutons on top. Serving Size: 4 Recipe By : Bill Camarota Posted to MC-Recipe Digest V1 #236 Date: Tue, 08 Oct 1996 22:11:52 -0400 From: Bill <gfx4tv@acy.digex.net>
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