Wednesday, April 21, 2010

Cream of Artichoke Soup

2 large artichokes, steamed well
1 can of artichoke hearts in water
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 onion, diced
2 teaspoons garlic, minced
6 cups vegetable broth
1/2 cup dry white wine
2 cups low-fat milk
  1. Remove stems, outermost leaves and tops from the artichokes. Using a pair of scissors, snip off the sharp ends of the artichoke leaves. Steam for 1 hour. Allow to cool completely before proceeding.
  2. Scrap the flesh from each leaf with a spoon into a bowl. Remove the inner spiky leaves to expose the heart. Scrap the top of the heart, quarter and add to scrapings.
  3. Melt butter in a large stock pot, add the onions and cook until onions are slightly translucent. Add the garlic and cook until fragrant, about 30 seconds. Sprinkle with flour and mix until flour is fully cooked, stirring constantly. Slowly add the vegetable broth, and wine. Bring to a boil, reduce heat to a simmer and allow to simmer for 15 minutes.
  4. Remove from the heat and add the milk. Puree in batches in a blender. Serve warm.

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