Cream of Artichoke Soup

By danaheller

Ingredients

• 2 tablespoons butter
• 1/3 cup diced onion
• 2 tablespoons all-purpose flour
• 2 cups vegetable stock
• 2 (14-ounce) cans artichoke hearts, drained and coarsely chopped
• 2/3 cup heavy cream
• Salt and white pepper to taste
• 2 tablespoons chopped fresh parsley for garnish

Details

Servings 6

Preparation

Step 1

In a medium saucepan, melt the butter over medium heat. Add the onion and sauté until translucent, about 5 minutes. Stir in the flour and cook, stirring constantly, 1 to 2 minutes. Slowly pour in the vegetable stock, stirring constantly to break up any lumps as you go. Add the artichoke hearts and cook, stirring constantly, until mixture thickens and comes to a simmer, 5 to 10 minutes.


Puree the mixture in a food processor or blender, in two batches if necessary. Return the soup to the saucepan, reheat to just below a simmer, and stir in the heavy cream. (If you prefer a thinner consistency, you can add a little more vegetable stock.) Season with salt and pepper to taste. Garnish each serving with a sprinkling of parsley.