Cream of Artichoke Soup II

Cream of Artichoke Soup II
Cream of Artichoke Soup II is a gluten free, primal, and vegetarian recipe with 6 servings. One portion of this dish contains around 8g of protein, 5g of fat, and a total of 146 calories. This recipe covers 15% of your daily requirements of vitamins and minerals. A mixture of salt and pepper, butter, chicken broth, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Autumn will be even more special with this recipe. It works well as an affordable soup. From preparation to the plate, this recipe takes approximately 2 hours. If you like this recipe, you might also like recipes such as Cream of Artichoke and Jerusalem Artichoke Soup, Masson’s Cream of Artichoke Soup – make this special soup at home, and Cream of Artichoke Soup.

Instructions

1
In a steamer or in a colander over boiling water, steam artichokes 45 minutes, until tender.
Ingredients you will need
ArtichokeArtichoke
WaterWater
Equipment you will use
ColanderColander
2
While artichokes are steaming, heat butter in a large pot over medium heat.
Ingredients you will need
ArtichokeArtichoke
ButterButter
Equipment you will use
PotPot
3
Saute leeks in butter until translucent.
Ingredients you will need
ButterButter
LeekLeek
4
Remove from heat.
5
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.
Ingredients you will need
ArtichokeArtichoke
LeekLeek
Equipment you will use
Frying PanFrying Pan
6
Pour in broth and heat through. Slowly stir in milk, but do not boil. Season with salt and pepper.
Ingredients you will need
Salt And PepperSalt And Pepper
BrothBroth
MilkMilk
7
Serve hot.
DifficultyExpert
Ready In2 hrs
Servings6
Health Score9
Magazine