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Cream of Artichoke Soup
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Recipe Information
Serves/Makes:4 or more

  • 4 cups (950 ml) water
  • 1 tbsp (15 ml). lemon juice
  • 1 tbsp (15 ml). oil
  • 4 garlic cloves, crushed
  • 3 lbs (1.4 kg). artichokes (3 to 4 medium, trimmed of thorns)
  • 2 cups (475 ml) chicken stock
  • 1 cup (225 ml) half-and-half
  • 1 tsp (5 ml). ground pepper
  • 1 tsp (5 ml). salt
  • 1 sprig of fresh thyme or
  • 1 tsp (5 ml). dried thyme
  • Bring water to a boil with oil, lemon juice, and two garlic cloves.
  • Add the artichokes and cook 45 minutes.
  • Remove hearts and puree in food processor with some of the stock, remaining garlic, salt, and pepper.
  • Slice 1/2 cup (125 ml) to 1 cup (225 ml) of the tender end of the leaves into thin strips.
  • Reheat soup with leaves, half-and-half, and thyme.
Reminiscent of the soup at Duarte's Restaurant in Pescadero, Calif.

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