Cream of Artichoke Soup - Kraft Recipes Top
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Cream of Artichoke Soup

 Maryann C
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What You Need

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Make It

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  • In a Dutch oven, combine olive oil and butter over medium heat until butter melts. Saute onion and celery in oil mixture until onions are translucent. Stir in chicken broth, artichokes, carrot, lemon juice, salt and white pepper. Cover and cook about 30 minutes or until vegetables are tender.
  • Remove from heat and puree vegetables in batches in a food processor. Return mixture to Dutch oven and stir in half-and-half and cheese.
  • Serve warm and garnish individual servings with celery leaves. Store leftovers in airtight container and refrigerate.

Special Equipment Needed


Hint: if you own one of those hand held mixers you can bring to the Dutch oven. It saves a lot of time and clean-up.

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