Cream of Artichoke Soup 3
Categories: Shallot, Onion, Carrot, Butter, Artichokes, Cream, Chicken Broth, Chicken, Celery, Soups
1/2 - 3/4 cup of chopped shallots and onions
2 medium Carrots, sliced
2 medium Ribs celery, sliced
3 - 4 tablespoons of butter
1 Bay leaf
1/2 teaspoon of Thyme
4 cup of chicken broth
one 14 ounce can of artichoke hearts
Salt to taste
Pepper to taste
2 Egg yolks
1 cup of whipping cream |
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Saute chopped onion-shallot mixture, carrots and celery in butter. Add bay leaf, thyme, chicken broth and artichoke hearts. Simmer 10 to 15 minutes. Remove bay leaf and season with salt and pepper. Stir two egg yolks into cream. Add a small amount of warm soup mixture to egg-cream mixture. Stir well and add to warm soup mixture, blending well. Heat, stirring constantly, but do not boil. Yield: 4 to 6 servings. MELINDA MORSE From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
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