Cream of Chicken and Artichoke Soup
This is an awsome soup! Give it atry - John
Category : Appetizers
Cream of Chicken and Artichoke Soup
Al Herman
1 whole young fryer chicken (or 4 cups cut up chicken and 3 quarts chicken broth)
3 1/2 quarts cold water
1 stick butter
1 C. diced onions
3 1/2 quarts cold water
1 stick butter
1 C. diced onions
½ C. diced leeks (white part only)
1 C. diced celery
½ C. diced red bell peppers
¼ C. minced garlic
1 14 oz. can artichoke bottoms, drained & rinsed
1 C. diced celery
½ C. diced red bell peppers
¼ C. minced garlic
1 14 oz. can artichoke bottoms, drained & rinsed
1 14 oz. can artichoke hearts, drained & rinsed
1 cup flour
3 quarts reserved chicken stock
1 C. heavy whipping cream
3 quarts reserved chicken stock
1 C. heavy whipping cream
1 C. buttermilk
½ C. sliced green onions
¼ C. chopped parsley
½ C. sliced green onions
¼ C. chopped parsley
3 T. fresh chopped chives
3 T. fresh thyme leaves
Salt and white pepper to taste
3 beaten egg yolks
Place chicken and water in a 2-gallon stockpot. If desired, add one quartered onion, 1 split head of garlic and 1 stalk of celery. Bring to a rolling boil and cook until chicken is tender and falling off bones.
Remove chicken and strain stock through a fine chinois or cheesecloth. Reserve 3 quarts of stock. Discard any vegetables used. Bone chicken and set aside.
In same pot, melt butter over medium-high heat. Add onions, leeks, celery, bell peppers, garlic and Saute’ 5 to 10 minutes or until vegetables are wilted add the artichokes and cook another 5 minutes. Whisk in flour, stirring constantly until white paste is made. Slowly add reserved chicken stock, one ladle at a time, stirring constantly. Bring to a low boil, reduce to simmer, and cook 30 minutes.
Stir in chicken, buttermilk and cream. Return to simmer, add green onions, parsley, chives and thyme. Stir in egg yolks. Season with salt and black and white pepper. Refrigerate overnight. Warm or serve cold in summer time.
3 T. fresh thyme leaves
Salt and white pepper to taste
3 beaten egg yolks
Place chicken and water in a 2-gallon stockpot. If desired, add one quartered onion, 1 split head of garlic and 1 stalk of celery. Bring to a rolling boil and cook until chicken is tender and falling off bones.
Remove chicken and strain stock through a fine chinois or cheesecloth. Reserve 3 quarts of stock. Discard any vegetables used. Bone chicken and set aside.
In same pot, melt butter over medium-high heat. Add onions, leeks, celery, bell peppers, garlic and Saute’ 5 to 10 minutes or until vegetables are wilted add the artichokes and cook another 5 minutes. Whisk in flour, stirring constantly until white paste is made. Slowly add reserved chicken stock, one ladle at a time, stirring constantly. Bring to a low boil, reduce to simmer, and cook 30 minutes.
Stir in chicken, buttermilk and cream. Return to simmer, add green onions, parsley, chives and thyme. Stir in egg yolks. Season with salt and black and white pepper. Refrigerate overnight. Warm or serve cold in summer time.
Makes 10 to 12 servings.