Cream of Artichoke Soup II

SUBMITTED BY: Ashley PHOTO BY: 7morales

"A hearty delicious soup. Perfect for winter evenings."

PREP TIME	30 Min
COOK TIME	1 Hr 30 Min
READY IN	2 Hrs

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

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INGREDIENTS

5 whole artichokes
2 leeks, finely chopped
1 tablespoon butter
6 cups chicken broth
2 cups milk
salt and pepper to taste

READ REVIEWS (2)

DIRECTIONS

In a steamer or in a colander over boiling water, steam artichokes 45 minutes, until tender.
While artichokes are steaming, heat butter in a large pot over medium heat. Saute leeks in butter until translucent. Remove from heat.
Scrape the flesh from each artichoke leaf and place in the pan with the leeks. Scrape the prickly choke away from the heart of the artichokes, chop the hearts and add to the leek mixture. Return to medium heat and stir to combine. Pour in broth and heat through. Slowly stir in milk, but do not boil. Season with salt and pepper. Serve hot.

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REVIEWS

Reviewed on Jan. 12, 2008 by Leah

I tried this recipe because I thought it looked easy and sounded very good. This is a very bland soup. The broth was not good to me at all. I love leeks in soup, but i couldn't get over the broth. It was not creamy like I was expecting. Not something I would cook again.

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