I can't believe that today is the last day for the Sunday Slow Soupers. We started off on November 23rd with an amazing Chestnut and Porcini soup and finish today with Ida's Cream of Artichoke. Over the past 22 weeks we have journeyed through a variety of cuisines and many of us have tried soups that we would never have made otherwise. Unusually, all of the soups were delicious - given the nature of taste you'd think that there would have been at least one that went down the drain! :-)
It has been a great and rewarding journey for the home cook!
We both liked today's soup. Because we're watching our fat in-take I didn't use cream at all - instead I replaced it with 1 % milk. I also cut the butter back by 2 tablespoons (used 1 tb). We thought that the finished soup was fine without the added fat.
Some of the other 'soupers' have commented that the soup had a 'tinny' taste from the canned artichokes - using frozen artichoke hearts would solve this. I did find that the 'canned artichoke' taste came through . . if I could find frozen artichoke hearts here in Canada I might try them!
Cream of Artichoke Soup
For 4 to 6 servings:
3 tb butter
4 tb minced shallots
1 and a half tp flour
3 and a half cups chicken stock
3 1 lb cans of artichokes (drained)
1 cup half and half
salt and pepper to taste
Melt butter in a skillet over med heat,allowing it to brown just lightly. Add shallots and saute briefly till softened . Stir in flour and cook 2 to 3 min.
Heat stock or chicken broth in a 2 qt. saucepan.Add flour mixture, stirring constantly.Cook over medium heat until slightly thickened, about 3 to 5 min.
Puree artichokes in food processor or blender. Add thickened chicken stock and half n half. Blend thoroughly about 30 seconds.
Season with salt and pepper. Serve Hot or Cold.