In yesterday's post I gave the link to a recipe for Hog's Breath Inn's Artichoke Soup. I prepared it last night, making my usual modifications and thought it was absolutely delicious. I added more garlic, replaced the sherry with white wine and served it with homemade croutons and a salad.
Artichoke Soup - serves 5 generously
1/2 onion, diced (about 1¼ cups diced)
5 garlic cloves, chopped
1 teaspoon ground black pepper1/4 cup flour
1/4 cup white wine
3 14oz cans artichoke hearts, drained and rinsed
2 -3 cups chicken broth, (I used 2 1/2)
1 cup cream
Thoroughly blend the soup using a stand or immersion blender. Return the soup to the pot, add the cream and reheat until heated through. Serve when ready.