ARTICHOKE SOUP

This is an old fashioned recipe from a friend of my Mother’s. She was the personal cook for a wealthy family for many years, and was eager to make a contribution to this collection. It is delicious and easy to make. But it does call for table cream (not whipping cream). If this is just too much for you, you may consider substituting half milk, half cream, or even soymilk, which will alter the flavor somewhat, but will still give you a tasty start to any meal.

INGREDIENTS (serves four to six)

1 15 oz. can of artichokes (drained)

1 cup chicken broth

1 clove of garlic

2 tablespoons of chopped parsley

2 tablespoons of butter

2 tablespoons of flour

2 cups table cream

salt and pepper to taste.

PROCEDURE

1. Puree artichokes, chicken broth, garlic and parsley in a blender until smooth.

2. Melt butter in a large saucepan, blend in flour and cook until bubbly.

3. Gradually add cream and stir until thickened. Season to taste.

4. Stir in Pureed artichokes and heat until soup simmers.

5. Serve with a dollop of sour cream and sprinkle with additional parsley.