Comida Kraft
Recipe Box

Cream of Artichoke Soup

 Maryann C
Prep Time
0
min.
Total Time
1
hr.
Servings

0

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.

Notes

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.

Ratings & Reviews

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