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Categories:
hearts potato onion celery garlic chicken stock flat-leaf Italian parsley oregano basil butter flour heavy cream salt pepper lemon juice
Viewed: 50 - Published at: 4 years agoIngredients
- 1 (14 ounce) can artichoke hearts
- 1 large potato, peeled and sliced
- 12 medium onion, peeled and sliced
- 1 12 celery ribs, chopped
- 12 medium leek, sliced (white only)
- 1 garlic clove, finely chopped (optional)
- 3 cups chicken stock or 3 cups vegetable stock
- 2 tablespoons fresh minced flat-leaf Italian parsley
- 13 teaspoon dried oregano
- 12 teaspoon dried basil
- 3 tablespoons butter
- 2 tablespoons flour
- 12 teaspoon half-and-half
- 12 cup heavy cream
- 12 teaspoon salt
- 12 teaspoon pepper
- 1 -2 teaspoon fresh lemon juice
Method
- Cook vegetables minus the canned artichoke hearts for approximately 10-12 minutes.
- Drain.
- In blender, puree cooked vegetables, artichoke hearts and optional garlic.
- Return to pot.
- Add the herbs and stock.
- Simmer for 20 minutes.
- Make a roux with the melted butter and flour over medium heat.
- Add the half and half, stirring until smooth.
- Strain the roux through a fine strainer or colander if necessary.
- Add to soup.
- Add the heavy cream.
- Bring soup back up to boil and season with salt, pepper and fresh lemon juice to taste.
- To thin soup, add half and half.
- To thicken, add more roux.
