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(Puréed Artichoke Soup)


Excellent for veggies. Omit butter & milk and use vegetables stock.

~ Ingredients ~
¾ k artichokes (weighed after cleaning)
1 onion chopped
1 cup milk
30 g butter
3 cups White Sauce With Broth
1 cup Chicken Stock
2 sprigs celery
salt & white pepper to taste

Prepare artichokes by removing leaves and leaving only the flesh. Dice and soak in water mixed with some vinegar or lemon juice to prevent discoloration for 5 minutes.
Heat white sauce until warm. Heat stock until warm. Mix both and beat very well. Melt butter in a saucepan then add artichokes, chopped onion and celery. Stir then cover with stock/sauce mixture and leave over medium heat until done. Pass thru sieve and add milk. Return to medium heat and bring to boil. Season and serve.
Serves 4-6.


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Puréed Artichoke Soup
Created June 12, 1998