Subject: Cream of Artichoke Soup
From: Unicorn (unicorn@indenial.com)
Date: Tue Dec 19 2000 - 05:58:51 EST
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F O O D F U N N Y
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Here is a genuine groaner, thanks to reader Dawn Weber of Mission
Viejo, California:
Two Eskimos in a kayak were chilly but when they lit a fire in the
craft it sank, proving once and for all that you can't have your kayak
and heat it, too.
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T O D A Y ' S R E C I P E
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There is something about artichokes that literally makes my mouth
water just thinking about them, so naturally I had to find a place for
them in our "Eclectic Epicurean" menu. This soup is delicious served
hot or cold, and only takes about 15 minutes to make.
Cream of Artichoke Soup
3 Tbs (45 ml) butter
1 shallot, finely chopped
2 Tbs (30 ml) flour
4 cups (1 L) chicken stock
2 lbs (900 g) artichoke bottoms, drained if using canned,
thawed if using frozen
1 cup (250 ml) half-and-half, cream, or milk
Salt and freshly ground pepper to taste
Melt the butter in a large saucepan over moderate heat and saute the
chopped shallot for 2 minutes. Add the flour and cook 3 minutes,
stirring frequently. Add the chicken stock and bring to a boil,
stirring frequently. Chop the artichoke bottoms coarsely and puree
them in an electric blender or food processor, adding a little of the
chicken stock if necessary. Add the artichoke puree to the soup and
stir. Season with salt and pepper. Serve hot or chilled. Serves 4
to 6.
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