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Cream of Artichoke Soup I

SUBMITTED BY: MARBALET

"This tastes like a cream of chicken and artichoke soup--at the same time! Garnish with croutons."

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Read Reviews (12)

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SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

4 whole artichokes
2 cups water
2 cups chicken stock
1/2 cup dry vermouth
1 potato, diced
1 small carrot, diced
1 onion, chopped
1 small stalk celery, diced
2 cloves garlic, minced
2 bay leaves
1/2 teaspoon dried marjoram
1 cup heavy whipping cream
4 tablespoons grated Romano cheese
salt to taste
ground black pepper to taste

What to Drink?
	Sauvignon Blanc

DIRECTIONS

Steam the artichokes in 2 cups 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 chicken stock, vermouth, potato, carrot, onion, celery, garlic, bay leaves, and marjoram. 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. Add salt and pepper to taste. Serve with croutons on top.

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REVIEWS

Reviewed on dec. 26, 2003 by FRED NIELSON

OK, this is a fairly labor intensive recipe. But let's face it, artichokes always take a bit... MORE

Reviewed on nov. 20, 2004 by KELSTER1

This recipe was great. I used frozen artichoke hearts and just chopped them up. To save... MORE

Reviewed on mar. 18, 2004 by Cook Easy

Life it too short - I used canned artichoke hearts, using just the bottoms and Land O Lakes... MORE

Reviewed on dec. 26, 2003 by KELENE

Even though it took a while to make the soup, the out come was well worth the effort. ... MORE

Reviewed on mar. 6, 2008 by Laura

This was a very nice soup... but of course I made my own little changes..partially because I... MORE

Reviewed on apr. 22, 2008 by Tanya MacKay

I really enjoyed this soup and I'll definitely make it again. It was even better warmed up the... MORE

Reviewed on jan. 27, 2008 by cathy

I used frozen artichoke hearts too and the soup turned out great I did add alittle more cheese... MORE

Reviewed on mar. 24, 2007 by wendyn

sooooo good. I didn't have vermouth so I used a dry white wine. I also used two cans of... MORE

Reviewed on mar. 7, 2008 by liliya P

this was good my husband did not like it at all next time i will make a few changes......... MORE

Reviewed on dec. 13, 2006 by Marcus D.

I added some sauteed mushrooms and it was fantastic. MORE

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