Recipe Archives->Soups->Artichoke 01

Cream of Artichoke Soup

1 1/2 cups onion, chopped
1 head garlic, chopped
2 jars (6 oz each), marinated artichoke hearts
2 chipotle peppers, chopped
4 - 5 T flour
3 cans (10 3/4 oz) each chicken broth 
1 cup half-and-half
1 cup heavy cream
salt and pepper to taste
finely chopped mix of parsley and cilantro 

Drain marinade from artichoke hearts into a large pot and add
garlic, onion, and chopotle peppers.  Cook, covered, 15 minutes
over low heat.  Blend in flour and stir in 1 1/2 can broth and heat
to boiling until mixture thickens somewhat.  Using either food
processor or blender, puree artichoke hearts and hot mixture llitle
by little until smooth.  Strain the mixture.  Put the mixture back
into the pot, and add remaining broth, half-and-half, heavy cream,
salt, and pepper.  Heat, but do not boil.  Sprinkle each serving
with cilantro/parsley.  Makes 6 servings.

Printable version: artichoke01.txt.