Yield: 8 Servings
|\N 6||cloves minced garlic|
|\N 1||lemon -- juiced|
¼ c unsalted butter
¼ c all-purpose flour
6 c chicken broth
28 oz artichoke bottoms -- water : packed
: cn (two 14-oz) -- drained : rinsed
: Freshly ground black pepper 1. Melt butter over low heat in a heavy-bottomed saucepan or stockpot. Whisk in flour very slowly.
2. Gradually add garlic, lemon juice, chicken broth, and artichoke bottoms and bring to a boil. Reduce heat to low and simmer for 25 to 35 minutes.
3. Remove solids and place in a food processor or blender. Process until smooth, gradually adding remaining broth. Add pepper and serve.
Cream of Artichoke: Decrease chicken broth by ½ cup and add l/2 cup heavy or light cream to pureed soup. Substitute two 14-ounce cans artichoke hearts, packed in water, for the artichoke bottoms.
Recipe By : Sally Nirenberg: Recipes from the Night Kitchen 1991 From: Path <phannema@...> Date: Wed, 9 Oct 1996 11:44:22 ~0700 (P