Cream of Artichoke Soup

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Serves about 6

1/3 cup unsalted butter
2 cups leeks, white part only -- minced
16 ounces frozen artichoke hearts -- minced
5 cups chicken broth -- unsalted
1/4 cup parmesan cheese -- grated
1/4 teaspoon salt -- to taste
1/4 teaspoon freshly ground white pepper -- to taste
1 pint cream

Heat the butter in a large saucepot, over a moderate flame add the leeks, heat and stir for 4-5 minutes. Add the artichoke hearts, heat and stir for 2-3 minutes. Add the chicken stock. Bring to a boil, reduce heat, and simmer for 30-35 minutes remove from heat and puree in a food processor or with a hand blender. Season to taste with salt and pepper. Add cream and heat without boiling. Serve hot.

Note: Recipe adapted from "Appetites Catered" by TJ Hill.

Reviews of Cream of Artichoke Soup :

1-1 of 1 reviews

A foodie in santa rosa ca Jun 26, 2006
Would make this again.
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