Shadow Brook Restaurants Recipes

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SHADOWBROOK'S CREAMY ARTICHOKE SOUP



Shadowbrook's Creamy Artichoke Soup image

A soup that my boyfriend Andrey ordered from this restaurant tonight. It was pretty tasty! From Shadowbrook's web site.

Provided by ThatSouthernBelle

Categories     Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 17

1 lb frozen artichoke heart (or 17 oz. canned, drained)
2 small potatoes, peeled and sliced
1/2 medium onion, peeled and sliced
1 1/2 celery ribs, chopped
1/2 medium leek, sliced (white only)
1 garlic clove, finely chopped (optional)
3 cups chicken stock or 3 cups vegetable stock
2 tablespoons fresh flat-leaf Italian parsley
1/3 teaspoon dried oregano
1/2 teaspoon dried basil
3 tablespoons butter
2 tablespoons flour
1/2 teaspoon half-and-half
1/2 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon pepper
1 -2 teaspoon fresh lemon juice

Steps:

  • Cook vegetables, including frozen artichoke hearts if used, in water until soft, approx 10-12 minutes.
  • Drain.
  • In blender, purée cooked vegetables (add canned artichoke hearts here, if used) and optional garlic.
  • Return to pot.
  • Add the herbs and stock.
  • Simmer for 20 minutes.
  • Make a roux with the melted butter and flour over medium heat.
  • Add the half and half, stirring until smooth.
  • Add to soup.
  • Add the heavy cream.
  • Bring soup back up to boil and season with salt, pepper and fresh lemon juice to taste.
  • To thin soup, add half and half. To thicken, add more roux.

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