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Cream of Artichoke Soup Recipe

Cream of Artichoke Soup Recipe - 3 quarts


1 medium onion, chopped

3 celery ribs, chopped

2 leeks with green tops, chopped

1 new potato with skin, quartered

6 cups reduced-fat chicken broth, preferably homemade

14 1/2 ounce can water-packed artichoke hearts, drained and quartered

1 1/2 cups broccoli floret, cooked until just crisp-tender

Freshly ground pepper


Cook onion, celery, leeks and potato in chicken broth until all vegetables are tender, pour into a blender and puree. Return to stockpot, simmer 30 minutes. Add artichoke hearts, simmer 10 minutes, add broccoli. Heat to serving temperature. Pass ground pepper.

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