*  Exported from  MasterCook  *

                         Cream of Artichoke Soup

Recipe By     : Bill Camarota
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetables                       Soup
                Sinful

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4       md           Artichokes
   2       c            Water
   2       c            Chicken stock
     1/2   c            Dry vermouth
   1       md           Potato, diced
   1       sm           Carrot, diced
   1       sm           Onion, diced
   1       sm           Celery stalk, diced
   2       cl           Garlic, minced
   2       ea           Bay leaf
     1/2   ts           Dried marjoram
   1       c            Heavy cream
   4       tb           Locatelli cheese,
                        -fresh grated
                        Salt and pepper to taste
                        Croutons for garnish

  Steam the artichokes in the 2 cups of water until tender (about 45
  minutes) and reserve the liquid afterwards. Allow the artichokes to
  cool. Scrape the flesh from the bottom third of each leaf and place
  in medium soup pot along with the artichoke liquid. Remove fuzzy
  choke from each artichoke bottom and discard. Coarsely dice the
  artichoke bottoms and place in the soup pot. Next add the remaining
  ingredients except the cream, cheese and croutons. Simmer until the
  vegetables are very tender and the liquid is reduced by 1/3,  about
  45 minutes. Next puree the soup in a blender and return to the pot.
  Add the cream and the cheese and heat through but don't boil. Serve
  with croutons on top.


                   - - - - - - - - - - - - - - - - - -