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Cream of Artichoke Soup II

"A hearty delicious soup. Perfect for winter evenings."
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2 h servings 89 cals
Original recipe yields 6 servings

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  1. In a steamer or in a colander over boiling water, steam artichokes 45 minutes, until tender.
  2. While artichokes are steaming, heat butter in a large pot over medium heat. Saute leeks in butter until translucent. Remove from heat.
  3. 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. Serve hot.

Nutrition Facts

Per Serving: 89 calories; 3.7 g fat; 11.2 g carbohydrates; 4.2 g protein; 12 mg cholesterol; 76 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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This soup was time consuming to make. what I did was to use a box of frozen artichoke hearts from birdseye. I added 1tbl. of olive oil with the butter. 2 cloves chopped garlic. You have to add e...

I tried this recipe because I thought it looked easy and sounded very good. This is a very bland soup. The broth was not good to me at all. I love leeks in soup, but i couldn't get over the b...

Had lots of artichokes so I scrape and cooked at the end I felt all the extra ingredient overwhelm the taste of artichokes next time will cut down on potatoes, celery and carrots