Cream of Artichoke Soup

Two 9-ounce packages artichokes
1 clove garlic, halved
2 teaspoons lemon juice
1/2 teaspoon salt
1/2 teaspoon white pepper
2 cups chicken broth
3 tablespoon butter or margarine
3 tablespoons flour
Garlic croutons for garnish.

In medium saucepan, cook frozen vegetables and seasonings in chicken broth as indicated in directions. Puree in blender or food processor. Strain, if desired and set aside.

In same saucepan, melt butter or margarine. With wire whisk, stir in flour and cook, stirring constantly, until smooth and bubbly, about 1 minute. Slowly blend in milk. Bring just to a boil, stirring frequently with whisk. Stir in pureed vegetable mixture. Heat through. Garnish, if desired.

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Gumbos, Soups, Chowders

Cajun Country -- New Iberia, Louisiana