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Cream of Artichoke Soup I

Cream of Artichoke Soup I

MARBALET

MARBALET

This tastes like a cream of chicken and artichoke soup--at the same time! Garnish with croutons.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 410 kcal
  • 21%
  • Fat:
  • 24.6 g
  • 38%
  • Carbs:
  • 33.8g
  • 11%
  • Protein:
  • 10 g
  • 20%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 735 mg
  • 29%

Based on a 2,000 calorie diet

Directions

  1. Steam the artichokes in 2 cups water until tender (about 45 minutes) and reserve the liquid afterwards. Allow the artichokes to cool.
  2. Scrape the flesh from the bottom third of each leaf and place in medium soup pot along with the artichoke liquid.
  3. Remove fuzzy choke from each artichoke bottom and discard.
  4. Coarsely dice the artichoke bottoms and place in the soup pot. Next add chicken stock, vermouth, potato, carrot, onion, celery, garlic, bay leaves, and marjoram. Simmer until the vegetables are very tender and the liquid is reduced by 1/3, about 45 minutes.
  5. Next puree the soup in a blender and return to the pot.
  6. Add the cream and the cheese and heat through but don't boil. Add salt and pepper to taste. Serve with croutons on top.
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Reviews

KELSTER1
33

KELSTER1

11/20/2004

This recipe was great. I used frozen artichoke hearts and just chopped them up. To save time, I sauted the veggies in some olive oil to get them going. My husband even gobbled this up and if I had told him it was artichoke soup, he wouldn't have even touched it. My teenagers and even my 3 & 5 year old ate this soup up! Need to make a double batch next time!

FRED NIELSON
28

FRED NIELSON

12/26/2003

OK, this is a fairly labor intensive recipe. But let's face it, artichokes always take a bit of effort. Even eating them plain. But this recipe is delicious. Served it to friends and they consumed every drop even though I had doubled the recipe..

Cook Easy
25

Cook Easy

3/18/2004

Life it too short - I used canned artichoke hearts, using just the bottoms and Land O Lakes fat free 1/2 & 1/2 to cut down on the fat. Yummy

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