Cream of Artichoke Soup I Recipe - Allrecipes.com
Cream of Artichoke Soup I Recipe

Cream of Artichoke Soup I

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Steam the artichokes in 2 cups water until tender (about 45 minutes) and reserve the liquid afterwards. Allow the artichokes to cool.
  2. Scrape the flesh from the bottom third of each leaf and place in medium soup pot along with the artichoke liquid.
  3. Remove fuzzy choke from each artichoke bottom and discard.
  4. 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.
  5. Next puree the soup in a blender and return to the pot.
  6. 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 More Reviews

Nov 20, 2004

This recipe was great. I used frozen artichoke hearts and just chopped them up. To save time, I sauted the veggies in some olive oil to get them going. My husband even gobbled this up and if I had told him it was artichoke soup, he wouldn't have even touched it. My teenagers and even my 3 & 5 year old ate this soup up! Need to make a double batch next time!

 
Dec 26, 2003

OK, this is a fairly labor intensive recipe. But let's face it, artichokes always take a bit of effort. Even eating them plain. But this recipe is delicious. Served it to friends and they consumed every drop even though I had doubled the recipe..

 
Mar 18, 2004

Life it too short - I used canned artichoke hearts, using just the bottoms and Land O Lakes fat free 1/2 & 1/2 to cut down on the fat. Yummy

 
Jan 27, 2008

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

 
Mar 24, 2007

sooooo good. I didn't have vermouth so I used a dry white wine. I also used two cans of artichokes. I used canned veggie broth and made the soup pretty salty without addding any salt.Thanks for an AMAZING recipe. It is definitely a keeper.

 
Dec 26, 2003

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

 
Apr 22, 2008

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

 
Mar 06, 2008

This was a very nice soup... but of course I made my own little changes..partially because I wanted the changes...and partially because I made a mistake! I added a lot more cheese than it asks for and I put in a variety of cheeses. I accidentally put the cream in at the beginning, however I just kept the heat below a boil and there was never a problem. Also one change I did was that I used a jar of artichoke hearts. It cut down on prep time by a lot. The jar had some special flavoring so I didn't use any salt or pepper. Delicious recipe! ^_^ I will make it for the second time right after I finish this review!

 

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Nutrition

  • Calories
  • 410 kcal
  • 21%
  • Carbohydrates
  • 33.8 g
  • 11%
  • Cholesterol
  • 92 mg
  • 31%
  • Fat
  • 24.6 g
  • 38%
  • Fiber
  • 9 g
  • 36%
  • Protein
  • 10 g
  • 20%
  • Sodium
  • 735 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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