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LOCATION: Recipes >> Soups >> Cream of Artichoke Soup

Print this Recipe    Cream of Artichoke Soup

1 1/2 cups onion, chopped
1 head garlic, chopped
2 jars (6 oz each), marinated artichoke hearts
2 chipotle peppers, chopped
4 - 5 T flour
3 cans (10 3/4 oz) each chicken broth
1 cup half-and-half
1 cup heavy cream
salt and pepper to taste
finely chopped mix of parsley and cilantro

Drain marinade from artichoke hearts into a large pot and add garlic,
onion, and chopotle peppers. Cook, covered, 15 minutes over low heat.
Blend in flour and stir in 1 1/2 can broth and heat to boiling until
mixture thickens somewhat. Using either food processor or blender,
puree artichoke hearts and hot mixture llitle by little until smooth.
Strain the mixture. Put the mixture back into the pot, and add
remaining broth, half-and-half, heavy cream, salt, and pepper. Heat,
but do not boil. Sprinkle each serving with cilantro/parsley. Makes
6 servings.

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