| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
Vegetables, Soup, Sinful |
4 |
Servings |
INGREDIENTS
| 4 |
md |
Artichokes |
| 2 |
c |
Water |
| 2 |
c |
Chicken stock |
| 1/2 |
c |
Dry vermouth |
| 1 |
md |
Potato, diced |
| 1 |
sm |
Carrot, diced |
| 1 |
sm |
Onion, diced |
| 1 |
sm |
Celery stalk, diced |
| 2 |
cl |
Garlic, minced |
| 2 |
|
Bay leaf |
| 1/2 |
ts |
Dried marjoram |
| 1 |
c |
Heavy cream |
| 4 |
tb |
Locatelli cheese, fresh grated |
|
|
Salt and pepper to taste |
|
|
Croutons for garnish |
INSTRUCTIONS
Steam the artichokes in the 2 cups of water until tender (about 45 minutes)
and reserve the liquid afterwards. Allow the artichokes to cool. Scrape the
flesh from the bottom third of each leaf and place in medium soup pot along
with the artichoke liquid. Remove fuzzy choke from each artichoke bottom
and discard. Coarsely dice the artichoke bottoms and place in the soup pot.
Next add the remaining ingredients except the cream, cheese and croutons.
Simmer until the vegetables are very tender and the liquid is reduced by
1/3, about 45 minutes. Next puree the soup in a blender and return to the
pot. Add the cream and the cheese and heat through but don't boil. Serve
with croutons on top.
Recipe By : Bill Camarota
Posted to MC-Recipe Digest V1 #236
Date: Tue, 08 Oct 1996 22:11:52 -0400
From: Bill <gfx4tv@acy.digex.net>
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