Shadowbrook's Creamy Artichoke Soup

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 lb frozen artichoke heart (or 17 oz. canned, drained)
• 2 small potatoes, peeled and sliced
• 1/2 medium onion, peeled and sliced
• 1 1/2 celery ribs, chopped
• 1/2 medium leek, sliced ( only)
• 1 garlic clove, finely chopped (optional)
• 3 cups chicken stock or 3 cups vegetable stock
• 2 tablespoons fresh flat-leaf italian parsley
• 1/3 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 3 tablespoons butter
• 2 tablespoons flour
• 1/2 teaspoon half-and-half
• 1/2 cup heavy cream
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 -2 teaspoon fresh lemon juice

Recipe

• 1 cook vegetables, including frozen artichoke hearts if used, in water until soft, approx 10-12 minutes.
• 2 drain.
• 3 in blender, purée cooked vegetables (add canned artichoke hearts here, if used) and optional garlic.
• 4 return to pot.
• 5 add the herbs and stock.
• 6 simmer for 20 minutes.
• 7 make a roux with the melted butter and flour over medium heat.
• 8 add the half and half, stirring until smooth.
• 9 add to soup.
• 10 add the heavy cream.
• 11 bring soup back up to boil and season with salt, pepper and fresh lemon juice to taste.
• 12 to thin soup, add half and half. to thicken, add more roux.