Cream of Artichoke Soup I

4.7
(22)

This tastes like a cream of chicken and artichoke soup--at the same time! Garnish with croutons.

1
Servings:
4
Yield:
4 servings

Ingredients

  • 4 whole artichokes

  • 2 cups water

  • 2 cups chicken stock

  • ½ cup dry vermouth

  • 1 potato, diced

  • 1 small carrot, diced

  • 1 onion, chopped

  • 1 small stalk celery, diced

  • 2 cloves garlic, minced

  • 2 bay leaves

  • ½ teaspoon dried marjoram

  • 1 cup heavy whipping cream

  • 4 tablespoons grated Romano cheese

  • salt to taste

  • ground black pepper to taste

Directions

  1. Steam the artichokes in 2 cups water until tender (about 45 minutes) and reserve the liquid afterwards. Allow the artichokes to cool.

  2. Scrape the flesh from the bottom third of each leaf and place in medium soup pot along with the artichoke liquid.

  3. Remove fuzzy choke from each artichoke bottom and discard.

  4. Coarsely dice the artichoke bottoms and place in the soup pot. Next add chicken stock, vermouth, potato, carrot, onion, celery, garlic, bay leaves, and marjoram. Simmer until the vegetables are very tender and the liquid is reduced by 1/3, about 45 minutes.

  5. Next puree the soup in a blender and return to the pot.

  6. Add the cream and the cheese and heat through but don't boil. Add salt and pepper to taste. Serve with croutons on top.

Nutrition Facts (per serving)

410 Calories
25g Fat
34g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 410
% Daily Value *
Total Fat 25g 32%
Saturated Fat 15g 76%
Cholesterol 92mg 31%
Sodium 735mg 32%
Total Carbohydrate 34g 12%
Dietary Fiber 9g 32%
Total Sugars 7g
Protein 10g
Vitamin C 29mg 147%
Calcium 204mg 16%
Iron 2mg 13%
Potassium 876mg 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.