Spring Hill Ranch Artichoke Soup
Recipe by:
WileyP
This smooth soup is hot, creamy and rich. If you love artichokes, you'll really love this simple and quick soup!
Ready in 45 mins
Added to favorites by 3 cooks
Ingredients
Serves: 4
- 2 tablespoons butter
- 2 shallots, chopped
- 2 tablespoons all-purpose flour
- 2 cups low sodium chicken broth
- 1 (14 ounce) can quartered artichoke hearts, drained and chopped
- 3 tablespoons chopped fresh parsley, divided
- 1 1/4 cups half and half cream
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Preparation method
Prep: 10 mins | Cook: 35 mins1.
Melt the butter in a saucepan over medium heat. When the bubbling has stopped, sauté the shallots until they are soft. Slowly stir or whisk in the flour and cook, stirring constantly, for 2 minutes.
2.
Stir in the artichoke hearts and 2 tablespoons of parsley. Cook, stirring often, for 5 minutes.
3.
Puree the soup using an immersion blender (or in batches in a stand blender). If desired, strain the soup through a fine mesh strainer.
4.
Set the pan over medium heat and slowly add the half and half, blending it in thoroughly. Season the soup with the salt and pepper.
5.
The soup may be served hot or cold. Garnish each serving with the remaining parsley.
Last updated:
Nov 27 2012
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