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 might be just the main course you are searching for. This recipe covers 21% of your daily requirements of vitamins and minerals. One serving contains 404 calories, 12g of protein, and 25g of fat. This recipe serves 4. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free and vegetarian diet. Head to the store and pick up potato, celery, marjoram, and a few other things to make it today. To use up the heavy whipping cream you could follow this main course with the Homemade Strawberry Shortcake with Grand Marnier Whipped Cream as a dessert.

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