| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Vegetable s, Sally | 8 | Servings | |
INGREDIENTS
| 1/4 | c | Unsalted butter |
| 1/4 | c | All-purpose flour |
| 6 | c | Minced garlic |
| 1 | Lemon; juiced | |
| 6 | c | Chicken broth |
| 28 | oz | Artichoke bottoms; water packed |
| Cans (two 14-oz); drained rinsed | ||
| Freshly ground black pepper |
INSTRUCTIONS
Directions: 1. Melt butter over low heat in a heavy-bottomed saucepan or stockpot. Whisk in flour very slowly. 2. Gradually add garlic, lemon juice, chicken broth, and artichoke bottoms and bring to a boil. Reduce heat to low and simmer for 25 to 35 minutes. 3. Remove solids and place in a food processor or blender. Process until smooth, gradually adding remaining broth. Add pepper and serve. Variations: Cream of Artichoke: Decrease chicken broth by 1/2 cup and add l/2 cup heavy or light cream to pureed soup. Substitute two 14-ounce cans artichoke hearts, packed in water, for the artichoke bottoms. Recipe By : Sally Nirenberg: Recipes from the Night Kitchen 1991 Posted to MC-Recipe Digest V1 #238 Date: Wed, 9 Oct 1996 11:44:22 -0700 (PDT) From: patH <[email protected]> NOTES : Makes 8-9 cups "This soup was born out of necessity to use an un-ordered shipment of artichoke bottoms." Nutr. Assoc. : 0 0 0 0 0 42 0 0
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