Way back in the late 1980s, Mrs. Poolman and I went on our first cruise. During a stop in Charlotte Amalie in St Thomas, USVI, we had lunch at a small outdoor café. I had a bowl of cream of artichoke soup and French bread that was outta-sight. That memory stuck with me when I made my first pot of corn chowder (See yesterday’s post.) I experimented a little and here is what I came up with. Pretty good, if I do say so myself.
Note: I revised this post to make it a little easier to follow, without reference to yesterday’s recipie.
Cream of Artichoke Soup (my own adaptation)
* 1 large sweet onion, chopped
* 2-3 stalks of celery, finely chopped
* 2 cloves garlic, finely chopped
* 1 tablespoon of flour
* 1/2 teaspoon smoked paprika
* 1/4 teaspoon crushed red pepper flakes
* 2 cans of artichoke hearts – chopped fine
* 3 cups low-sodium chicken or vegetable broth
* 1 cup half-and-half
* kosher salt and pepper
Directions:
1. Saute onion and celery until soft.
2. Add the garlic, paprika, and red pepper and cook, stirring, for 2 minutes.
3 . Add 1 tablespoon of flour and stir smooth.
4. Stir in the artichoke hearts, broth, and half-and-half and bring to a boil. Reduce heat and simmer for 15 minutes.
5 . Transfer half the soup to a blender and puree until smooth. Return to the pot, add 1/2 teaspoon salt and 1/2 teaspoon pepper, and stir to combine.
6. Divide the soup among individual bowls.
For presentation, I toast a few slices of French bread under the broiler with garlic salt, butter and parmesan cheese and float one in each bowl. I also sprinkle a few flakes of parsley just for accent.
Notes:
1. I almost ALWAYS double the recipe.
2. In a double recipe, the SIX cups of broth equals three normal cans of chicken broth. In a double recipe, use 3 cans of artichoke hearts.
3. If you don’t have smokey paprika, regular paprika will do.
Yum, yum!
Mmmm! This sounds awesome. And since my family has recently discovered that they love artichokes, I may need to give this one a try.
And I almost always double any soups, stews or chili that I make. Those are the kinds of leftovers my family will actually eat.
Thanks for sharing this!
Last winter you mentioned a ham, wild rice and cheese soup. That sounded so great. I Googled the ingredients and came up with a couple of recipes. How about sharing yours?