Cream of artichoke soup #2

Yield: 4 Servings

Measure Ingredient
½ \N -(up to)
¾ cup Chopped shallots and onions (green or white)
2 mediums Carrots; sliced
2 mediums Ribs celery; sliced (up to)
4 tablespoons Butter
1 \N Bay leaf
½ teaspoon Thyme
4 cups Chicken broth
1 can (14-oz) artichoke hearts; drained and sliced
\N \N Salt to taste
\N \N Pepper to taste
2 \N Egg yolks
1 cup Whipping cream

Saute chopped onion-shallot mixture, carrots and celery in butter. Add bay leaf, thyme, chicken broth and artichoke hearts. Simner 10 to 15 minutes.

Remove bay leaf and season with salt and pepper. Stir two egg yolks into cream. Add a small amount of warm soup mixture to egg-cream mixture. Stir well and add to warm soup mixture, blending well. Heat, stirring constantly, but do not boil. Yield: 4 to 6 servings.

MELINDA MORSE

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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