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
In a steamer or in a colander over boiling water, steam artichokes 45 minutes, until tender.
While artichokes are steaming, heat butter in a large pot over medium heat.
Saute leeks in butter until translucent.
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.
Pour in broth and heat through. Slowly stir in milk, but do not boil. Season with salt and pepper.