Artichoke and Filbert Soup
Vegetable soup recipe

There's nothing better than that fresh from California taste of artichokes. And this artichoke and filbert soup recipe is no exception. Even though it calls for frozen artichokes, you can use a freshly cooked artichoke in it's place.

California artichokes are available all year and have their peak in the fall and spring. One of the best things about artichokes - besides the fact that they taste great, is that they are a high source of Vitamin C, so making this yummy soup for your friends and family is not only going to please their palates, but you'll be giving them something that is really good for them.

What you'll need for artichoke and filbert soup:
- 2 fresh artichokes
- 1 9-oz. package of frozen artichoke hearts
- 1 quart of homemade chicken broth or 2 14.5-oz. cans of regular strength chicken broth
- 1 Tbsp. of lemon juice
- 2 Tbsp. of butter or margarine
- 2 Tbsp. minced shallots
- 1/4 cup of all-purpose flour
- 1 cup of whipping cream
- 3/4 tsp. salt
- 1/8 tsp. of white pepper
- 1/8 Tbsp. of dry sherry
- 1/4 cup of chopped roasted filberts

What to do for artichoke and filbert soup:

1. Trim stems of fresh artichokes even with the base. Using kitchen shears, cut off the tip of each leaf.

2. Bring 6 cups of water to a boil in a 4-quart pot. Add the artichokes and boil until the base is tender when pierced with a fork. This should take about 45 minutes.

3. Remove the artichokes and pull off the heavy leaves; set aside. Remove and discard the thin yellow and purple inner leaves and the fuzzy choke from the center of each artichoke. What remains is the artichoke bottom.

4. With a spoon, gently scrape the tender pulp of the heavy leaves and reserve. Discard the scraped leaves.

5. In a 4-quarpot, combine the pulp, cleaned artichoke bottoms, frozen artichoke hearts, broth and lemon juice. Simmer the mixture for 15 mintues.

6. Place the cooked artichoke mixture in a blender or food processor and purée. Strain the purée through a fine sieve. Next, rinse and dry the pot as you will be using it again.

7. Melt the butter or margarine in the stockpot. Add the shallots and sauté for 1 minute. Stir in the flour until blended and then gradually stir in the artichoke purée. Bring to a boil, stirring constantly.

8. Pour the cream into a medium bowl and slowly ladle about 1/2 cup of the hot artichoke mixture into the cream. Stir to blend. Now, pour the cream mixture back into the artichoke mixture, stirring constantly.

9. Add the salt, pepper and the sherry. Warm the soup until heated through, stirring occasionally. Make sure you do not boil the soup at this point as it will curdle the cream.

10. Ladle the hot soup into individual soup bowls and sprinkle with the chopped filberts.
    Serve it up!

This delicious recipe for artichoke and filbert soup serves 8 people.

For a more complete listing of soup recipe ideas, visit my Soup Recipe Index page.