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Cream of Artichoke Soup

Cream of Artichoke Soup comes together with Water, Chicken Stock, Heavy Cream, and Locatelli Cheese. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 cup
• 2 cup
• 1 cup
• 4 tbsp

Method (preview)

1. 1

   Steam the artichokes in the 2 cups of water until tender (about 45 minutes) and reserve the liquid afterwards.

2. 2

   Allow the artichokes to cool.

3. 3

   Scrape the flesh from the bottom third of each leaf and place in medium soup pot along with the artichoke liquid.

4. 4

   Remove fuzzy choke from each artichoke bottom and discard.

5. 5

   Coarsely dice the artichoke bottoms and place in the soup pot.

6. 6

   Next add the remaining ingredients except the cream, cheese and croutons.

7. 7

   Simmer until the vegetables are very tender and the liquid is reduced by 1/3, about 45 minutes.

8. 8

   Add the cream and the cheese and heat through but don't boil. Serve with croutons on top.