Cream of Artichoke Soup
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    Registered User Sinclairwife's Avatar
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    Missouri, Home of our Kansas City Chiefs
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    Default Cream of Artichoke Soup

    Makes 6 servings

    1/3 cup unsalted butter
    2 cups leeks, white part only -- minced
    16 ounces frozen artichoke hearts -- minced
    5 cups chicken broth -- unsalted
    1/4 cup parmesan cheese -- grated
    1/4 teaspoon salt -- to taste
    1/4 teaspoon freshly ground white pepper -- to taste
    1 pint cream

    Heat the butter in a large saucepot, over a moderate flame add the leeks, heat and stir for 4-5 minutes.
    Add the artichoke hearts, heat and stir for 2-3 minutes.
    Add the chicken stock. Bring to a boil, reduce heat, and simmer for 30-35 minutes remove from heat and puree in a food processor or with a hand blender. Season to taste
    with salt and pepper.
    Add cream and heat without boiling.
    Serve hot.

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