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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

CREAMY ARTICHOKE SOUP Recipe

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This recipe for CREAMY ARTICHOKE SOUP is from Bergevin Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp extra virgin olive oil
2 leeks, white part only, washed well and chopped
1 clove garlic, minced
1 small potato, peeled and chopped
8 oz. package frozen artichoke hearts, thawed
2 cups chicken stock
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. fresh Parmesan, grated
1/3 cup fresh Parmesan, grated, for garnish
2 tbsp. chives, chopped, for garnish
Directions:
Directions:
In heavy large pot heat olive oil over medium heat. Stir in leeks and garlic. Add potato and cook for 5 minutes, stirring often. Add artichokes, stock, salt and pepper; cook until vegetables are tender, about 20 minutes. In a blender, puree the cooled soup in batches. Add 2 tbsp. of grated Parmesan and blend. Reheat to serving temperature. Ladle into serving bowls and top with grated cheese and chives.

 

 

 

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