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Cream Of Artichoke Soup

creative.chef's picture
  Shallots 3
  Globe artichokes 6
  Lemon 1 , juiced
  Butter 1⁄4 Pound
  Flour 1⁄2 Cup (8 tbs) (Use Scant Amount)
  Milk 4 1⁄4 Cup (68 tbs)
  Heavy cream 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste

1 Peel and chop the shallots. Remove the artichoke leaves and hairy choke in the center. Trim the artichoke hearts and rub them in the lemon juice to stop them turning black. Cut them into quarters.
2 Gently heat 2 tablespoons butter in a pan. Put in the artichoke hearts and the shallots, cover and cook on low heat for 10 minutes.
3 During this time melt the rest of the butter in another pan. Mix in the flour to make a roux and cook for about 2 minutes, but without letting it brown. Remove the pan from the heat and blend in the milk, little by little, beating continuously with a wooden spoon. When smooth return the pan to the heat and bring to a boil; season with salt and pepper and cook gently for 5 minutes.
4 Pour this white sauce over the artichokes and shallot mixture and simmer 30 minutes. Then remove 2 artichoke hearts and dice them. Puree the rest in a blender or work through a strainer or food mill.
5 Heat a soup tureen. Pour in the cream, add the diced artichoke and pour on the hot soup. Stir well and serve immediately.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 627 Calories from Fat 375

% Daily Value*

Total Fat 42 g65.3%

Saturated Fat 26.1 g130.3%

Trans Fat 0 g

Cholesterol 126.1 mg42%

Sodium 417.1 mg17.4%

Total Carbohydrates 53 g17.7%

Dietary Fiber 12.9 g51.4%

Sugars 14.9 g

Protein 18 g35.9%

Vitamin A 33% Vitamin C 63.8%

Calcium 41.2% Iron 21.8%

*Based on a 2000 Calorie diet

Cream Of Artichoke Soup Recipe