Creamy Artichoke Soup
Recommended wine pairing: Castiglioni Rosato Toscana
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2 tbsp butter
1 tbsp extra virgin olive oil
1/2 cup chopped shallots
4 tbsp flour
1 - 8 oz. pkg frozen artichokes, thawed and drained
1 tbsp lemon juice
5 cups chicken broth
1 cup of light cream
Heat butter and olive oil in a 6 qt saucepan. Add shallots and stir until softened. Stir in lemon juice, then stir in flour and continue stirring until it is a paste. Add chicken broth in small amounts fully incorporating the flour and broth until smooth. Add artichokes and cream to pot and heat through, do not boil. Run soup through the blender until smooth. Return to the pan and heat before serving.
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