Cream of Artichoke Soup

  • 1/4 cup butter
  • 1/4 cup flour
  • 8 cups well-seasoned chicken broth
  • 1 cup evaporated milk or heavy cream
  • Salt and white pepper
  • 1 package frozen artichoke hearts
  • 1/2 tsp nutmeg
  • Dry sherry
  • Garlic croutons image placeholder

Drain marinade from artichokes into 2-quart saucepan. Crush garlic and add to marinade. Add onion and cook, covered, 10 minutes over low heat. Blend flour. Slowly stir in 1 can broth; heat to boiling, stirring. Boil 1 minute or until mixture thickens. Add hot mixture to artichokes and blend in blender until smooth.

Strain into saucepan. Add remaining broth and half and half. Heat to serving temperature; do not boil.

Servings: 4
Submitted by: Recipe Group Member