SPRING EVENING SOUP
(Cream of Artichoke)
A yummy side bread is similar to PW Olive Bread. This is my take on the recipe.
Slice Italian bread into thin 1" slices.
Cream: 1 pkg. cream cheese & 1 - 4oz. can sliced black olives & 4oz chopped green olives.
Spread on bread. Sprinkle with Romano Cheese and Toast under Broiler.
SOUP:
1 Stick butter
1 small yellow onion - diced
3 T. flour
1/2 t. salt
/14 t. white pepper
1/4 t. chopped garlic (I used the kind in the jar)
4 C. Chicken Stock
1 C. Heavy Cream - Whipping Cream
1 Bay Leaf
1 medium white potato diced
2 medium carrots diced
1/4 t. poultry seasoning
2 cans Artichoke Hearts- drained
Melt butter in large dutch oven type pan. Add diced onion and cook over medium heat until onion is transparent. Add flour, salt, and pepper, and stir into a Roux. When thick, add chicken stock slowly, constantly stirring making sure it doesn't clump and become like paste.
Add garlic, bay-leaf, potatoes, carrots, Artichoke Hearts, and poultry seasoning. Cook over low heat until potatoes and carrots are tender.
Remove bay-leaf, add heavy cream stirring in slowly until soup is creamy.
Continue to warm over low heat and stir occasionally.
Serve warm and sprinkle with Romano Cheese if desired.
