Cream of Artichoke Soup
|Onion||1 Medium, finely chopped|
|Chicken broth||2 Cup (32 tbs)|
|Canned artichoke hearts||28 Ounce, rinsed, drained, and coarsely chopped|
|Evaporated milk||1 1⁄4 Cup (20 tbs)|
|Chopped parsley||3⁄4 Cup (12 tbs)|
|White pepper||To Taste|
In stock pot, saute chopped onion in butter.
Add flour; cook 2 minutes, stirring constantly.
Add chicken broth and chopped artichokes.
Cook on medium heat until mixture thickens, stirring constantly.
Add evaporated milk.
Cook for 5 minutes while stirring.
Add salt and pepper to taste.
Serve hot or cold.
Garnish with chopped parsley.