Cream of Artichoke Soup II

Cream of Artichoke Soup II

2 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    1 h 30 m
  • Ready In

    2 h
Ashley
Recipe by  Ashley

“A hearty delicious soup. Perfect for winter evenings.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. In a steamer or in a colander over boiling water, steam artichokes 45 minutes, until tender.
  2. While artichokes are steaming, heat butter in a large pot over medium heat. Saute leeks in butter until translucent. Remove from heat.
  3. Scrape the flesh from each artichoke leaf and place in the pan with the leeks. Scrape the prickly choke away from the heart of the artichokes, chop the hearts and add to the leek mixture. Return to medium heat and stir to combine. Pour in broth and heat through. Slowly stir in milk, but do not boil. Season with salt and pepper. Serve hot.

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Reviews (2)

Rate This Recipe
Cathy P.
10

Cathy P.

This soup was time consuming to make. what I did was to use a box of frozen artichoke hearts from birdseye. I added 1tbl. of olive oil with the butter. 2 cloves chopped garlic. You have to add enough salt and pepper, so I added 1tsp salt and1/2 tsp. pepper. At the end I poured it into a blender to puree. It came out creamy. I will not give this 5 stars as it was, but I will give it 5 stars as it came out my way.

Leah
7

Leah

I tried this recipe because I thought it looked easy and sounded very good. This is a very bland soup. The broth was not good to me at all. I love leeks in soup, but i couldn't get over the broth. It was not creamy like I was expecting. Not something I would cook again.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 89 cal
  • 4%
  • Fat
  • 3.7 g
  • 6%
  • Carbs
  • 11.2 g
  • 4%
  • Protein
  • 4.2 g
  • 8%
  • Cholesterol
  • 12 mg
  • 4%
  • Sodium
  • 76 mg
  • 3%

Based on a 2,000 calorie diet

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