Cream of Artichoke Soup I

Name: Cream of Artichoke Soup I
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 whole artichokes; 2 bay leaves; 1 small carrot, diced; 1 small stalk celery, diced; 473 milliliters chicken stock; 1 teaspoons dried marjoram; 118 milliliters dry vermouth; 2 cloves garlic, minced; 4 servings ground black pepper to taste; 237 milliliters heavy whipping cream; 1 onion, chopped; 1 potato, diced; 4 Tbsps grated Romano cheese; 4 servings salt to taste; 473 milliliters water

Cream of Artichoke Soup I requires approximately 45 minutes from start to finish. One serving contains 404 calories, 12g of protein, and 25g of fat. This recipe serves 4. This recipe covers 21% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. It is a good option if you're following a gluten free and vegetarian diet. If you have marjoram, ground pepper, garlic, and a few other ingredients on hand, you can make it. It works well as a rather cheap main course.

Instructions

Steam the artichokes in 2 cups water until tender (about 45 minutes) and reserve the liquid afterwards. Allow the artichokes to cool.

Ingredients you will need

Artichoke

Water

Scrape the flesh from the bottom third of each leaf and place in medium soup pot along with the artichoke liquid.

Ingredients you will need

Artichoke

Soup

Equipment you will use

Pot

Remove fuzzy choke from each artichoke bottom and discard.

Ingredients you will need

Artichoke

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.

Ingredients you will need

Artichoke Bottoms