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Artichoke with Lemon
Recipe By : Sally Nirenberg: Recipes from the Night Kitchen 1991
Serving Size : 8 Preparation Time :0:45
Categories : Vegetable Soup Sally
Amount Measure Ingredient -- Preparation Method
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1/4 cup unsalted butter
1/4 cup all-purpose flour
6 cloves minced garlic
1 lemon -- juiced
6 cups chicken broth
28 ounces artichoke bottoms -- water packed
cans (two 14-oz) -- drained rinsed
Freshly ground black pepper
Directions:
1. Melt butter over low heat in a heavy-bottomed saucepan or stockpot. Whisk in
flour very slowly.
2. Gradually add garlic, lemon juice, chicken broth, and artichoke bottoms and
bring to a boil. Reduce heat to low and simmer for 25 to 35 minutes.
3. Remove solids and place in a food processor or blender. Process until
smooth, gradually adding remaining broth. Add pepper and serve.
Variations:
Cream of Artichoke: Decrease chicken broth by 1/2 cup and add l/2 cup heavy
or light cream to pureed soup.
Substitute two 14-ounce cans artichoke hearts, packed in water, for the
artichoke bottoms.
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NOTES : Makes 8-9 cups "This soup was born out of necessity to use an
un-ordered shipment of artichoke bottoms."
Nutr. Assoc. : 0 0 0 0 0 42 0 0
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