Cream Of Artichoke Soup

Ingredients

• 28 ounce can artichoke hearts, drained
• 1 egg
• 1/2 cup white wine
• 3 Tablespoons butter
• 3 Tablespoons all purpose flour
• 1/8 teaspoon salt
• 1/8 teaspoon pepper, white preferably
• 1/2 cup half-and-half milk
• 1/2 cup milk
• 16 ounces chicken broth
• sour cream, to taste (optional)
• artichokes, to garnish (optional)
• parsley and dill to garnish (optional)

Directions

1. You will need to use a food processor or a blender.
2. Place the drained artichokes, egg, and white wine into the food processor. Turn it on and blend until smooth.
3. Set aside. (You can also use a blender if you do not have a food processor)
4. Using a large saucepan, melt the butter over low heat.
5. Stir in the flour, salt and pepper with a wooden spoon, turn the heat to medium and cook until lightly browned.
6. Add the cream and milk in gradually. Use a whisk to stir and keep cook until the mixture comes to a boil and thickens. Keep an eye and stir frequently to prevent scorching. Turn the heat back down to low.
7. Gradually add in the artichoke puree and then the chicken broth, stirring to combine.
8. Bring the soup back up to boiling, stirring as you do then shut off the heat.
9. Do a taste test and add more salt and pepper if needed.
10. Eat as is or serve with a dollop of sour cream, a decorative artichoke, and small pieces of fresh herbs.