|5 cups||Chicken Stock|
|2 tablespoons||Unsalted Butter|
|3 tablespoons||All-Purpose Flour|
|1 cup||Half and Half|
|¼ cup||Dry Sherry|
|Fresh Chives; chopped|
Bring stock to a boil in a heavy large pot. Add artichokes. Reduce heat to medium and cook until leaves pull away easily, about 30 minutes. Remove artichokes from stock using tongs as an aid. Reserve stock. Peel off artichoke leaves and reserve for another use. Scoop out chokes and discard. Cut artichokes into pieces.
Melt butter in a heavy large saucepan over low heat. Add flour and stir 2 minutes. Gradually whisk in reserved artichoke cooking stock.
Increase heat and bring soup to a boil, stirring frequently. Reduce heat to low and cook 30 minutes, stirring occasionally.
Add chopped artichoke hearts, 1 cup half and half and Sherry to soup and simmer 5 minutes. Puree soup in a blender in batches. Strain through a sieve. Season with salt and pepper. Bring soup to a simmer in a heavy large saucepan, thinning with more half and half if necessary. Ladle into bowls. Garnish with dollops of whipped cream.
Sprinkle with chives.
Source: Gourmet Magazine Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA
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