Start this creamy soup by adding six cups of
Precook chicken, maybe boil and use water in soup. Shred chicken.
Add olive oil, saute onion for 5 minutes. Then add celery and saute for 5 minutes. Then add garlic and saute for another minute.
Add 1/2 of broth and artichokes, when all vegetables are soften, puree. Then add the rest of the broth and shredded chicken, salt and pepper. Bring to a boil.
Cook vegetables, including frozen artichoke hearts if used, in water
Cook artichokes as package directs.
Set a few artichoke hearts aside.
Blend the rest with stock until smooth.
Return to pot and add milk, half and half, butter, salt and pepper.
Heat but do not boil.
Chop remaining artichoke hearts and stir into soup.
Serves 6.
In large saucepan melt the butter.
Add onion and garlic and saute until tender.
Add flour and cook for 2 minutes stirring constantly.
Remove from heat.
Whisk in the stock and vermouth then add 1 can of drained artichoke hearts.
Cook over medium heat stirring constantly for 5 minutes.
Pour into blender and process until pureed.
Return to saucepan and add the half and half, chopped artichokes and seasonings.
Pour into soup bowls and sprinkle with Bleu Cheese.
b>artichoke hearts, thyme, oregano, cayenne pepper, and bay leaves. Simmer soup until
br>Add chicken stock, celery soup, milk, parsley, curry powder and
In a sucepan over medium heat, combine soup & chicken broth; stir until smooth.
Add artichoke hearts & cayenne pepper. Bring to a boil.
Pour soup into a blender & mix until smooth.
Return to pot & slowly stir in cream. Season with salt & pepper and serve hot.
he leftover oil into a soup pot or dutch oven.
Combine tomatoes, artichoke hearts, milk, chicken stock and cream in a saucepan.
Heat over medium heat, stirring occasionally.
Meanwhile, saute onion and seasonings in butter.
Add flour slowly and cook, stirring, until mixture is golden brown.
Slowly add onion roux to artichoke mixture, stirring constantly, and cook until soup thickens.
Into a blender or food processor add the artichoke hearts, egg, white wine and blend until smooth. Set aside.
In a large saucepan over medium heat melt butter. Mix in flour, salt, and pepper stirring until well combined and lightly golden brown. Slowly add cream and milk, whisking until mixture begins to boil and thicken.
Turn heat down and gradually add artichoke puree and chicken broth, stir well. Heat the soup adding more salt and pepper if needed. Serve hot with a dab of sour cream and chopped chives as a garnish.
Saute shallots and onion in butter and olive oil.
Add mushroom soup, cream and water.
Break artichoke hearts.
Add juice.
Chop oysters.
Add juice, Italian cheese, salt and pepper.
Simmer about 30 minutes and let stand another 30 minutes.
Serve hot.
inutes).
Add the pepper, artichoke hearts, garlic, salt, roasted red
ntil bubbly.
Add in artichoke/stock mixture and stir 1
live oil in a nonreactive soup pot. Add onions, potatoes, carrots
mmersion blender to puree the soup until smooth.
Add half
0 minutes.
Puree the soup (An immersion blender works well
Saute Leeks, Garlic and Potato in Olive Oil.
Season with Salt and Pepper and cook about 7 minutes till tender.
Add Artichokes and Chicken Stock and cook till everything is very soft, about 20minutes.
Puree mixture and add Cream, Lemon Juice and Hot Sauce.
Add more Chicken Stock if necessary to thin soup.
Serve immediately or let cool and serve later. You may need to add more chicken stock if you dont serve immediately as soup will tighten as it sits.
emaining thyme leaves into soup pot. Transfer soup to blender or food
Melt butter in large soup pot and add flour, stirring to dissolve (but not too brown).
Add water and cook until thick.
Add oysters and all seasonings and simmer about 20 minutes.
Add whipping cream, green onions, parsley and artichoke hearts and cook an additional 10 to 15 minutes.
Add wine, if desired, and salt and pepper to taste.
Serve at once.