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Luckytrim
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Cream Of Artichoke Soup
1 (6oz.) jar marinated artichoke hearts 3 lg. cloves fresh garlic
2/2 cup chopped onion 2 Tbsp. flour
2 (1 1/4 oz.) cans condensed chicken broth 1 cup half & half Finely chopped parsley
Drain marinade from artichokes into 2-quart saucepan. Crush garlic and add to marinade. Add onion
and cook, covered, 10 minutes over low heat. Blend flour. Slowly stir in 1 can broth; heat to
boiling, stirring. Boil 1 minute or until mixture thickens. Add hot mixture to artichokes and blend
in blender until smooth. STRAIN into saucepan. Add remaining broth and half and half. Heat to
serving temperature; do not boil. Sprinkle each serving with parsley. Makes 4 servings (4 1/3 cups).
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1 (6oz.) jar marinated artichoke hearts 3 lg. cloves fresh garlic
2/2 cup chopped onion 2 Tbsp. flour
2 (1 1/4 oz.) cans condensed chicken broth 1 cup half & half Finely chopped parsley
Drain marinade from artichokes into 2-quart saucepan. Crush garlic and add to marinade. Add onion
and cook, covered, 10 minutes over low heat. Blend flour. Slowly stir in 1 can broth; heat to
boiling, stirring. Boil 1 minute or until mixture thickens. Add hot mixture to artichokes and blend
in blender until smooth. STRAIN into saucepan. Add remaining broth and half and half. Heat to
serving temperature; do not boil. Sprinkle each serving with parsley. Makes 4 servings (4 1/3 cups).
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/